Yukon Gold & Turnip Gratin with Fresh Thyme
3-4 Medium Size Yukon Gold potatoes, scrubbed
3 medium size turnips, scrubbed
1 clove of garlic
butter for greasing
fresh cracked black pepper
sea salt
leaves from 6 sprigs of fresh thyme
about 4-5 oz. Gruyere or Pepperjack, finely shredded
1/4 c. each sour cream and plain nonfat yogurt blended
2/3 cup chicken or vegetable broth
Parmesan cheese
Preheat the oven to 375 degrees. Butter sides of a shallow round or oval baking dish.
Crush clove of garlic and add to broth.
Thoroughly wash the potatoes and turnips. You can peel them if you want, but I like the skin on. Slice the potatoes and turnips (start with 3 each) into 1/8-inch rounds using a mandolin. Beginning with the potatoes, place the rounds in overlapping concentric circles until the bottom is covered. Sprinkle with some salt, a good grind of pepper, dollop with 1/3 of the sour cream and yogurt mixture, leaves of two thyme sprigs, and a third of the cheese. Repeat these steps using turnips. For the third (and last) layer, alternate the potato slice with turnip slices. Then evenly pour the broth over the top. Add the pepper, salt, thyme, and top with the remaining cheese. Sprinkle a few dashes of Parmesan cheese over all.
Cover with foil or lid and bake for about 15 minutes. Then remove the cover and bake until the potatoes and turnips are fork tender and the top is golden, about 20-25 minutes. Remove from the oven and let sit for above 5 minutes before serving.
