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Au Gratin Potatoes a wonderful side dish in cold weather



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Cheese, cream and sage join potatoes and turnips in this side dish.
September 14, 2005 - Let's face it, potatoes taste better than turnips. If taste were the only consideration when preparing a menu for my family then turnips would never see my kitchen.

And I don't necessarily eat turnips because they're good for me. Rather, I get the urge for them once in a while. Its like my body craves them because they fill a need or something. I wish I knew where to find Penelope Cruz berries.

Anyway, I don't make these potatoes in the summer, but they are a welcome part of fall and winter menus.

Au Gratin Potatoes

2 cups cream

1 cup half and half

2 shallots sliced thin across the grain

1 garlic clove, minced

1 1/2 teaspoons thyme

1ľ teaspoon salt

1 pound Yukon golds, peeled

and sliced into 1/8-inch rounds

1 pound turnips, peeled

and cut into 1/8-inch rounds

Salt to taste

Pepper to taste

Preheat oven to 375į fahrenheit. Combine cream, half and half, shallots, garlic, thyme and salt in heavy medium saucepan. Bring to simmer over medium heat then remove to hot plate.

Arrange potatoes and turnips in 13x9x2-inch glass baking dish, overlapping rounds slightly. Pour in warm cream mixture. Sprinkle with pepper to taste.

Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly and serve.

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