Potato and Turnip Gratin

Submitted By: Downhome Editors

168 Views | 11 Likes

Difficulty: easy Prep Time: Total Time:

1 tbsp unsalted butter, or as needed
1 1/2 pounds russet potatoes, peeled
1 large turnip, peeled
1 1/2 tsp fresh thyme leaves, divided
salt and ground black pepper to taste
2 cups shredded Monterey Jack cheese, divided
1 cup half-and-half

Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish. Slice the potatoes and turnip into 1/8-inch -thick slices using a mandolin. Layer 1/2 each of the potatoes and turnip in the bottom of the prepared gratin dish. Sprinkle 1/2 thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese. Layer remaining 1/2 each of potatoes and turnip on top of cheese layer. Sprinkle remaining 1/2 thyme leaves over top; season with salt and black pepper. Pour half-and-half evenly over top; cover with remaining 1 cup of cheese. Cover gratin dish. Bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 minutes more. Let sit for 10 minutes before serving. Yields eight servings.