Potatoes

Root Vegetable Gratin

2 teaspoons butter
5 Yukon Gold potatoes - peeled and sliced
2 large turnips - peeled and sliced
2 large yellow rutabagas - peeled and sliced
2 cups heavy cream
4 sage leaves
1/2 cup Parmesan cheese or Gruyere cheese – grated

Preheat oven to 375 degrees F. Butter gratin dish, and arrange layers of potatoes, then turnips and then rutabagas, seasoning between each layer with salt and pepper, and continuing until you reach the top of the gratin dish. Heat the cream with the sage leaves, and pour over the vegetables. Cover with grated cheese and bake for 40 to 50 minutes, until the vegetables are softened. Test with a skewer for doneness.

From RecipeLu.

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