Tom Douglas’ Potato-Turnip Gratin
- Cal: 411
- By: Tom Douglas, Etta’s, Palace Kitchen and Dahlia Lounge and Bakery
- 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
Preheat oven to 400°F. Butter 10x15x1-inch baking pan with 1 tablespoon of the butter.
Combine herbs and set aside. Scrub potatoes with a vegetable brush under cold running water.
Peel potatoes and slice 1/8 inch thick. Spread half the potatoes in a single layer over the bottom of the buttered pan. Season with salt and pepper. Sprinkle 2 tablespoons herb mixture and 1/4 cup Parmesan over potatoes. Drizzle with 1/4 cup of the cream.
Spread all turnip slices over potato slices. Season with salt and pepper. Sprinkle with 2 tablespoons of the herb mixture and 1/4 cup Parmesan. Drizzle with 1/4 cup cream. Spread remaining potato slices over turnips. Season with salt and pepper.
Sprinkle with remaining herbs and Parmesan. Drizzle with remaining cream and dot with remaining butter. Cover with foil and bake for 35 minutes. Remove foil and broil until golden brown crust forms, about 5 minutes.