Sweet Potato And Turnip Gratin Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the cream, garlic, thyme and cayenne in a saucepan, and season with salt. Taste to make sure it is adequately seasoned. Bring to a boil and then turn off the heat. Steep the mixture for 15 to 20 minutes.
• Grease the baking dish and layer in one-third of the sliced turnips. Sprinkle one-sixth of the grated cheese over the turnips and dot with one-sixth of the butter. Remove the thyme and garlic from the cream and pour one-sixth of the cream over the turnips. Repeat the layering five more times, alternating the turnip with sweet potato, until all of the ingredients are used up, for a total of six layers.
• Cover the dish with foil, place on a baking sheet and bake for 35 to 40 minutes. Remove the foil and bake until golden, another 20 minutes. When done, a fork should slide in and out of the center of the dish easily.
• Rest the dish 10 to 12 minutes, then serve.

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
• Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
• Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.

Steps:

• If you have a gas burner, roast the poblano peppers over the open flame, turning occasionally with tongs, until the peppers are well charred all over, about 4 minutes. If you do not have a gas burner, halve the peppers lengthwise, place them in a baking pan and broil them in a preheated broiler, skin-side up, until well charred. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel, stem and deseed the peppers, then cut into strips.
• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Stir together the cream, salt, lime zest, cumin and garlic in a bowl.
• Peel the sweet potatoes and russet potatoes and thinly slice them with a mandoline (about 1/4-inch thick).
• Arrange half of the russet potatoes in the buttered baking dish. Top with half of the sliced poblanos, then half of the sweet potatoes. Top with half of the cream mixture and 1/3 cup Cotija. Repeat with the remaining ingredients (potatoes, poblanos, sweet potatoes, cream and the remaining 2/3 cups Cotija) and press down firmly to submerge the potatoes as much as possible.
• Cover the baking dish tightly with foil and bake for 35 minutes. Uncover and continue to bake until the potatoes are tender, the liquid has absorbed, and the top is browned in spots, 25 to 30 minutes more.
• Let stand 10 minutes before serving.

Steps:

• 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.

Steps:

• Preheat the oven to 350°F. Butter a 3-quart casserole.
• To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer.
• Gently combine the turnips and sweet potatoes. Place a layer of the vegetables in the casserole and dot with half the butter. Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan. Make another layer. Top with the bread crumbs and pour the cream around the sides. Dot with the remaining butter and Parmesan. Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours.
• The gratin can be made ahead several days, or frozen for up to 3 months. Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave.
• Variation
• Omit the sweet potatoes and double the amount of turnips.

Steps:

• Infuse liquid: Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.
• Assemble: Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.
• Bake: Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.

Steps:

• Preheat the oven to 150C/130C fan/gas 2. Thinly slice the potatoes and turnips to about 2mm thick - you can use a Japanese mandolin if you have one - then toss together in a large bowl. Pour the cream in a pan, then add the garlic, plenty of salt and some white pepper - be generous when seasoning the cream as the potatoes and turnips aren't seasoned separately. Bring the cream to the boil, then remove from the heat and put to one side. Grease a large gratin dish and layer a third of the potatoes and turnips in the dish, slightly overlapping each other as if you are building a wall. Pour over a third of the warm cream, then continue in this way with the remaining potatoes, turnips and cream.
• Put the gratin in the oven and cook for 20 mins. Remove the dish from the oven and push the potatoes and turnips down with a fish slice. This will help to release the starches and the cream will eventually reduce and thicken. Put the gratin back in the oven and repeat the process every 10 mins until the potatoes and turnips feel tight and firm. Return to the oven for another 20 mins and cook until golden brown and tender - test by inserting a sharp knife through the potatoes and turnips. Remove from the oven and leave to cool slightly.

Steps:

• Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
• Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
• Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through - check with the point of a sharp knife.