Sweet Potato and Turnip Gratin
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! 
Easy Hearty Omelette for Two
I have to admit, I’m not very good at making omelettes! Folding one side over the other, making sure they are actually done in the center, keeping the filling INSIDE the omelette, it’s all just too much for me! This omelette is just as good as any I’ve ever eaten and SO much easier!! The best thing about this omelette (besides the ingredients) is that it’s BAKED in the oven! No folding required! It’s filled with potatoes, onion and bacony-cheesey goodness! This serves two very hearty servings so bring your appetite for this one!
The first thing you’ll do is preheat your oven to 350 degrees F. Get out your bacon and cut in 1-inch slices crosswise. (I use my kitchen shears for this) Get the bacon going in an 8-inch oven proof saute pan until nice and brown. Dice up your onions and chop the potatoes while the bacon cooks. Also go ahead and dice up the cheese and grate a little for the top for later.
Drain the bacon on paper towels and then discard the bacon fat. No need to wash the pan though, just add the butter to the pan and also go ahead and spray the pan with nonstick spray, even if it is non-stick. I find it’s much easier to get the omelette out and looking pretty if you spray it first. After the butter melts add the potato and onion. Cook over medium-low heat for about 10 minutes, stirring occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 1 minute.
