Tom Douglas' Potato-Turnip Gratin

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  • Cal: 411
  • By: Tom Douglas, Etta’s, Palace Kitchen and Dahlia Lounge and Bakery
Tom Douglas' Potato-Turnip Gratin


  • 3 tablespoons unsalted butter, divided
  • 1/4 cup chopped Italian parsley
  • 2 teaspoons each chopped fresh rosemary, fresh sage, fresh thyme
  • 4 large Washington Russet potatoes
  • Kosher salt and freshly ground black pepper
  • 1 cup (4 ounces) freshly grated Parmesan cheese, divided
  • 1 cup heavy cream, divided
  • 2 cups 1/8-inch thick peeled turnip slices

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