Recipe information
Yield
Serves 8
Ingredients
1 1/2 cups whipping cream
1 14 1/2-ounce can low-salt chicken broth
4 teaspoons minced garlic
1 1/2 teaspoons dried rubbed sage
1 cup crumbled Maytag blue cheese
2 1/4 pounds russet potatoes, peeled, halved, thinly slice
1 1/4 pounds turnips, peeled, halved, thinly sliced
Preparation
Step 1
Preheat oven to 375°F. Simmer whipping cream, chicken broth, garlic and sage in heavy medium saucepan until slightly thickened, about 5 minutes. Add blue cheese and stir until melted. Remove from heat.
Step 2
Combine potatoes and turnips in large bowl. Season with salt and pepper. Arrange half of potato mixture in 13x9x2-inch glass baking dish. Pour half of cream mixture over. Repeat layering with remaining potato mixture and cream mixture. Bake until vegetables are tender, about 1 hour 15 minutes. Let stand 15 minutes before serving.
