Read an Excerpt
Autumn Gratin of Turnips, Sweet Potatoes & Garlic
4 tablespoons (1/2 stick) unsalted butter 1 pound turnips, scrubbed and thinly sliced 2 medium-large sweet potatoes, peeled and thinly sliced 4 plump garlic cloves, smashed and minced 1 1/2 cups milk 1 cup grated semisoft cheese, such as raclette or fontina Kosher salt and freshly ground white pepper Freshly grated nutmeg 2 tablespoons fine dry bread crumbs
Preheat oven to 375 degrees F. Generously oil a shallow 3-quart gratin dish.
Melt butter in a large skillet. Add turnips, sweet potatoes and garlic. Toss several times to coat with butter. Cover and cook over very low heat for 10 minutes, just to begin cooking process. Add milk and cook over high heat until liquids bubble. Stir in cheese, salt and pepper. Blend until cheese is evenly distributed.
Transfer mixture to gratin dish. Grate some nutmeg over top, then sprinkle evenly with bread crumbs.
Bake uncovered for 1 hour, or until top is golden brown and vegetables are exceptionally tender. Serve.
Wine: Qupe Cellars "Bien Nacido" Cuvoe White Santa Barbara County (California: Santa Barbara County) or a French Chardonnay from the Macon.
Copyright (c) 1998 by Linda Griffith and Fred Griffith. Reprinted by permission of Houghton Mifflin Company.