Back to Potato-and-Turnip Gratin All Reviews for Potato-and-Turnip Gratin - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 potato turnip gratin
Ingredients Ingredient Checklist 1 to 2 tablespoons unsalted butter (optional), plus more for baking dish 1 1/2 cups heavy cream, plus more if needed 3 sprigs robust herbs such as thyme or sage 2 pounds (total) potatoes, preferably russets, and turnips, peeled and thinly sliced Coarse salt and freshly ground pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 potato turnip gratin
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
potato turnip gratin
potato turnip gratin
Ingredients
Ingredients
- 1 to 2 tablespoons unsalted butter (optional), plus more for baking dish 1 1/2 cups heavy cream, plus more if needed 3 sprigs robust herbs such as thyme or sage 2 pounds (total) potatoes, preferably russets, and turnips, peeled and thinly sliced Coarse salt and freshly ground pepper
Directions
Infuse liquid: Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.
Assemble: Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. 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.
Bake: Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.
Reviews (5)
Add Rating & Review 70 Ratings 5 star values: 4 4 star values: 11 3 star values: 31 2 star values: 19 1 star values: 5
Reviews (5)
Add Rating & Review 70 Ratings 5 star values: 4 4 star values: 11 3 star values: 31 2 star values: 19 1 star values: 5
Add Rating & Review
70 Ratings 5 star values: 4 4 star values: 11 3 star values: 31 2 star values: 19 1 star values: 5
70 Ratings 5 star values: 4 4 star values: 11 3 star values: 31 2 star values: 19 1 star values: 5
70 Ratings 5 star values: 4 4 star values: 11 3 star values: 31 2 star values: 19 1 star values: 5
5 star values: 4 4 star values: 11 3 star values: 31 2 star values: 19 1 star values: 5
Martha Stewart Member Rating: Unrated 01/01/2009 Divine, however shouldn't it be 4 lbs. total????? Martha Stewart Member Rating: Unrated 01/01/2009 Divine, however I think it should be 4 Lbs. total!!!! Martha Stewart Member Rating: Unrated 11/29/2008 By heating the cream with the thyme, you are infusing the cream [liquid] with the herb. Martha Stewart Member Rating: Unrated 11/28/2008 at the risk of appearing like a dummie, what does "infuse the liquid" mean Martha Stewart Member Rating: Unrated 11/27/2008 Wonderful!!!! I used twice the amount of herbs and added grated Romano Cheese take a bow Martha this was truly enjoyed by us all.Martha Stewart Member
Rating: Unrated 01/01/2009
Divine, however shouldn’t it be 4 lbs. total?????
Rating: Unrated
Divine, however I think it should be 4 Lbs. total!!!!
Rating: Unrated 11/29/2008
By heating the cream with the thyme, you are infusing the cream [liquid] with the herb.
Rating: Unrated 11/28/2008
at the risk of appearing like a dummie, what does “infuse the liquid” mean
Rating: Unrated 11/27/2008
Wonderful!!!! I used twice the amount of herbs and added grated Romano Cheese take a bow Martha this was truly enjoyed by us all.
All Reviews for Potato-and-Turnip Gratin
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato-and-Turnip Gratin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
