Scalloped Potatoes and Turnips|
When it comes to holiday meal planning I am always looking for easy-to-make side dishes that I can assemble or even prepare entirely in advance - especially if they make a nice accompaniment to any type of roasted meat or other favorite holiday main dish. This dish meets all of those qualifications, while also being very delicious and attractive. In the past I have also made this dish with fresh thyme or lots of freshly grated nutmeg depending on what would complement the main dish best and all three variations are excellent - this recipe, flavored with simply parsley, salt, and pepper, is guaranteed to work with any entree making it the "official" version. I have baked this dish a day in advance - do not add the parsley until just before serving - and just reheated in the microwave or oven before serving with excellent results.
10 medium potatoes, peeled and thinly sliced
4 turnips, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
1/2 cup butter
Freshly ground pepper
About 5 cups heavy cream
1/4 cup minced fresh parsley
Preheat the oven to 350 degrees and grease a large casserole. Spread about a quarter of the potatoes in the prepared casserole. Sprinkle the potatoes with salt and pepper and dot with butter. Place about a third of the turnips on top, season this layer, and then layer and season the onions. Repeat with the remaining ingredients, finishing with the rest of the potatoes and any remaining butter. Pour the heavy cream over the vegetables, using enough so the cream just barely covers the top layer of potatoes. Bake uncovered for 45-60 minutes or until the top is lightly browned and the vegetables are soft and tender. Sprinkle with parsley before serving.
Makes 12 servings.
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour, 15 minutes