Potato, Carrot, and Turnip Gratin
Servings 6 as a side
- 1 tablespoon unsalted butter
- 1/2 onion , sliced thinly (not diced)
- 1/2 cup white wine
- 2 cloves garlic , minced
- 2-3 potatoes , peeled and sliced thinly
- 2 turnips , peeled and sliced thinly
- 3 carrots , peeled and sliced
- 1/2 cup heavy cream
- 3/4 cup Parmesan cheese
- 2 tbsp fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Melt the butter in a medium sized skillet. Add the onion and saute until translucent, about 5 minutes. Add in the wine and cook until the liquid is mostly reduced, then add in the garlic and saute for another minute or so. Set aside.
Peel and thinly slice the potatoes and turnip and peel and slice the carrots. Toss them with the heavy cream, 1/3 of your Parmesan cheese, parsley salt, and pepper.
Layer them in a pretty pattern in the greased baking dish, however it fits. I used a 9Ã—9 casserole dish for mine.
Pour the onion and garlic mixture over everything. Top with the Parmesan cheese.
Bake for 45 minutes to 1 hour, until browned and bubbly.
Let sit for 5 minutes, sprinkle with chives or scallions, if you like.