Ingredients
- One and a half cups heavy cream, more if needed (2 small cartons)
- Three sprigs sage
- About 3 potatoes and 3 medium turnips.
- Coarse salt and freshly ground pepper
Directions
-
Heat oven to 375°.
-
Butter a 2 1/2 quart oval gratin dish or 9 × 13″ baking dish
-
Bring half of cream and Sage to just under a boil and small sauce pan, remove from heat and let stand 30 minutes.
-
String through a fine sieve and discard solids.
-
Arrange the vegetable slices in the overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go.
-
Poor cream overtop, it should almost cover the vegetables, add more if necessary
-
Cover tightly with parchment lined foil
-
Bake until vegetables are tender about 40 minutes, then remove foil and bake until golden brown and bubbly, about 15 minutes more. Serve at once…