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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.
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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.
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Layer them in a pretty pattern in the greased baking dish, however it fits. I used a 9×9 casserole dish for mine.
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Pour the onion and garlic mixture over everything. Top with the Parmesan cheese.
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Bake for 45 minutes to 1 hour, until browned and bubbly.
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Let sit for 5 minutes, sprinkle with chives or scallions, if you like.