Yukin Gold & Turnip Gratin with Fresh Thyme

Sometimes you don't get the best photo, but hey, that's okay. It was too late to do a full on photo shoot, so I had to settle for the mad dash photo because we were hungry and the aroma from this was heavenly! Give it a try and I think you'll understand.

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.

Cast Iron Skillet Breakfast Eggs, Potatoes & Sausage

This is an amazingly delicious change of pace egg, sausage and potato breakfast. The mildly spicy sauce reminds me of a Spanish omelet. Smoked paprika and a touch of cumin makes all the difference in the savory flavor of this dish. This is perfect for 4 average appetites, or two hungry folk. It's easier than you think, and well worth the effort. 

To Start preheat the oven to 350 degrees 

 You'll need:

4 cups cubed microwave baked potatoes (3-4 medium)

1 15oz. can crushed tomatoes

1 T. ea. chopped fresh oregano or basil, parsley

3/4 t. salt, divided

1/2 t. each smoked paprika, and black pepper

1/4 t. cumin powder

1/8 t. crushed red pepper

2 T. EVOO (extra virgin olive oil)

1 cup chopped smoked sausage

1/2 c. chopped onion

1 clove of garlic, minced

4 large eggs

1/3 cup grated smoked Gouda

1. In a medium saucepan combine tomatoes, oregano, 1/4 t. salt, 1/2 t. paprika, 1/4 t. black pepper, cumin powder, and red pepper. Bring to a simmer over medium heat. Reduce heat to medium-low; partially cover and simmer for 5 minutes. Cover and set aside. 

2. In a 10-inch cast iron skillet, heat oil over medium high heat. Add sausage, and onion. Lower heat to medium; cook until sausage begins to brown, about 3-5 minutes. Add potatoes, garlic, remaining 1/2 t. salt, and remaining 1/4 t pepper; cook until lightly browned, about 7 minutes. Pour tomato sauce over potatoes. Make 4 indentations in mixture and crack 1 egg in each.  

3. Bake until eggs are just set, about 15 minutes, or until desired doneness. Sprinkle with Gouda. Let stand for 5 minutes before serving. Sprinkle with fresh oregano, or minced parsley. Enjoy!