Cheesy Turnip and Potato Gratin

Name: Cheesy Turnip and Potato Gratin
Total time: 80
Yield: 8
Ingredients: 1 teaspoon unsalted butter, or as needed; 1 ½ pounds russet potatoes, peeled; 1 large turnip, peeled; 1 ½ teaspoons fresh thyme leaves, divided; salt and ground black pepper to taste; 2 cups shredded Monterey Jack cheese, divided; 1 cup half-and-half

Recipe by Soup Loving Nicole from allrecipes.com

Dinner,Side Dish 1 Hr. 20 Mins.

Ingredients

8 servings

•

1 teaspoon unsalted butter, or as needed
•

1 ½ pounds russet potatoes, peeled
•

1 large turnip, peeled
•

1 ½ teaspoons fresh thyme leaves, divided

•

salt and ground black pepper to taste
•

2 cups shredded Monterey Jack cheese, divided
•

1 cup half-and-half

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.