This is comfort food to the max. A savory combination of potatoes, turnips, and cream, but I made it a little tangy by adding some of Taproot’s own Tomato Puree.
1 cup of finely diced onion
1-2 cloves of garlic, minced
1 cup of Taproot Tomato Puree
2 Tbsp flour
2 Tbsp butter
3/4 cup of cream
¼ cup of milk
½ tsp ground mustard
1 cup grated parmesan cheese, or any cheese you like
1-2 Tbsp dry Sherry
1 pound of turnips, sliced to ¼ inch
1.5 pounds of blue potatoes, sliced to ¼ inch
Heat your oven to 350 degrees.
Butter an 8×12 inch baking dish.
On your stovetop saute the diced onion and garlic in a little oil over medium heat until translucent, add in the tomato puree and then pour into the bottom of your prepared baking dish. Next layer the potatoes and turnips alternatively to fill up your baking dish.
Heat the cream and milk together in a small pot. In a medium saucepan melt the butter and whisk in the flour. Continue mixing until the flour mixture has slightly browned. Add in the cream/milk slowly while you continue to whisk. Once all of the liquid has been incorporated stir in the grated cheese, ground mustard, and dry sherry. Taste and add salt and pepper to taste. Pour over the baking dish full of potatoes and turnips.
Cover with foil and bake for about 1 hour and 15 minutes, taking the foil off half way through baking. If a knife slips into the slices easily, the gratin is done!
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo