Potato and Turnip Gratin

1. 1

   Infuse liquid Heat oven to 375F and butter a 2 1/2-quart oval gratin dish or 9 by 13-inch baking dish.

2. 2

   Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes.

3. 3

   Strain through a fine sieve and discard solids.

4. 4

   Assemble Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go.

5. 5

   Dot with butter, if using.

6. 6

   Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.

7. 7

   Bake Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more.

8. 8

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.