Yukon Gold and Turnip Gratin

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2 1/2 lbs. Yukon gold potatoes with or without skin, sliced 1/8” thick
1 1/2 lbs. turnip, peeled and sliced 1/8” thick
2 1/2 c. heavy whipping cream
2 1/2 c. half and half
1 tsp. fresh thyme, chopped
1 Tbs. kosher salt
1 tsp. ground pepper
 8 oz. provolone-mozzarella cheese blend, grated
5 oz. gruyere cheese, grated

Place first seven ingredients into a one-gallon sauce pot. Simmer over medium to medium-high heat until al dente. Spray a 9×13 baking dish with non-stick spray. Add one third of potato mixture to baking dish and cover with one-third of cheeses; continue until you have three layers of potatoes and three layers of cheese. Bake in a pre-heated 350-degree oven for 30 to 40 minutes or until brown and bubbly.