Sweet Potato and Turnip Gratin

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If you still haven’t finished up your menu for Thanksgiving or you’re supposed to bring a side and you haven’t decided what to bring yet, this one is perfect!  Sweet potatoes are classic Thanksgiving fare but this recipe adds earthy turnips to the mix which is unexpected but oh so good!  The addition of Gruyère cheese and white wine elevate it to special occasion status but it’s easy enough to make anytime! 

Take care to slice the sweet potatoes and turnips no more than 1/4 inch thick.  I tried my mandoline but found the slices were way to thin so I used a sharp knife instead.  Be sure to salt and pepper and add flour to each layer.  Gently pour over the chicken broth and wine, cover with foil and bake.  Add the cheese after the potatoes are tender and brown in the oven, it’s that simple!  If you’re feeding more than six  you may want to double this recipe and bake it in a 13 x 9 pan.  You will definitely want to taste the potatoes to make sure they are tender before adding the cheese.  I needed a full hour in the oven to get mine tender. 

If you make this, let me know what you thought!  Tom taste-tested this for me about a half hour ago…he’s now sleeping!  He taste-tested A LOT of it so I think that means he liked it!

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