Mashed Potato and Turnip Gratin
Combined with those yummy Yukon gold potatoes, you won’t even know the turnips
are there!
2 lb Yukon Gold potatoes, about 5 medium
1 3/4 lb turnips, about 5 medium
1/4 c butter (half stick)
1/2 c grated Romano or Parmesan cheese, divided
pinch ground nutmeg
salt and pepper
Butter a 11 x 7 x 2 glass or ceramic baking dish.
Cook potatoes and turnips in large, heavy pot of boiling
salted water until tender, about 35 minutes. Drain. Cool vegetables
slightly and peel. Cut into large chunks; place in food processor. Add butter
and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup
cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with
salt and pepper and spoon into prepared dish. Sprinkle with remaining 1/4 cup
cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 425 degrees F. Bake gratin uncovered until vegetables are hot
and top is golden, about 25 minutes.
Serves 6.
Adapted from Bon Appetit, March 2004.