SALT’s Turnip and Potato Gratin

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1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1⁄2 cup Butter
bundle of Bay Leave, Thyme and Sage
Salt and Pepper
9×14 baking dish
Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.

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