THIS IS OH, SO DELICIOUS, FRESH FROM YOUR GARDEN OR YOUR CSA BASKET!!
5 Medium Golden Yukon or Russet Potatoes
10 Medium Turnips
2-3 Tablespoons REAL Butter or Olive Oil
2 Cups Heavy Cream
Sea Salt and Pepper to taste
Preheat oven to 350 degrees. Wash and peel the potatoes to 1/4" thick, place the slices into a bowl of cold water.
Peel the turnips and slice into 1/4" slices, butter or oil the sides and bottom of a baking dish or casserole dish. Drain the potatoes and pat dry. Layer the potatoes and turnips alternating the layers, season each layer to taste with sea salt and pepper.
Pour enough heavy cream, or to cut the fat, use 1/2 Chicken stock, to barely cover the potatoes and turnips. Bake uncovered for 35-40 minutes. Rotate the dish half way through cooking for even browning.
ENJOY THE BOUNTY!