Potato Turnip Gratin With Horseradish Cream

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   Preheat oven to 400F. Lightly butter 8x8x2 inch glass baking dish. Bring cream and half and half to boil in heavy large dutch oven over medium-high heat. Add potatoes and turnips. Simmer until vegetables just begin to soften, stirring occasionally, about 5 minutes. Using slotted spoon, transfer vegetables to prepared dish. Mix horseradish and rosemary into liquids in pot. Season generously with salt and pepper. Pour liquids over vegetables. Press vegetables firmly to compact. Cover dish with foil, bake 40 minutes. Uncover ad bake gratin until vegetables are tender and top is brown, about 30 minutes longer. Let stand 10 minutes.

* Per serving · 4 servings · Values may vary.

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