Sweet Potato and Turnip Gratin

I learned a few things about myself while making this recipe. For one, I did not know the difference between parsnips and turnips. I used the parsnips from my CSA thinking they were turnips. Secondly, when I made this again with actual turnips, I found that I don't like turnips. I made this a third time tonight with just sweet potatoes. The parsnip version was a hit on Thanksgiving, and I enjoyed the sweet potato only version, so this recipe is apparently pretty flexible with whatever your choice of root vegetable.

Sweet Potato and Turnip Gratin
Adapted from: Martha Stewart

Ingredients

3 medium turnips, peeled and cut into 1/4-inch-thick rounds
2 medium sweet potatoes, peeled and cut into 1/4-inch-thick rounds
3/4 cup low-sodium chicken or vegetable broth
1/4 cup dry white wine, such as Sauvignon Blanc
1 1/4 cup grated Gruyere cheese
1/4 cup all-purpose flour
2 tablespoons unsalted butter, cut into pieces
Salt and pepper

1. Preheat oven to 350 degrees.

2. In an 8x8 square baking dish, arrange a single layer of turnip and sweet potato rounds, overlapping slightly, and alternating between turnips and sweet potatoes. Season with salt and pepper and repeat to make 3 more layers, sprinkling with salt, pepper, and flour between each layer.

3. Dot the top layer with butter pieces and slowly pour wine and broth over the dish. Cover with foil and bake for 45 minutes, until the vegetables are easily pierced with a knife.

4. Increase temperature to 425 degrees. Sprinkle cheese over dish and bake for another 15 minutes, until the cheese is bubbling and golden brown.



Layered and dotted with butter:

The best part of any gratin: