Baby turnip gratin
2 medium Yukon Gold potatoes, sliced thinly
2 whole baby turnips, washed well
3/4 c shredded sharp cheddar, divided
1/2 c freshly grated parmesan
1/2 c cream
salt and pepper to taste
Preheat oven to 350°F.
Remove the skinny tail from the turnip and separate it into root and greens. Chop the greens and slice the root thinly.
Layer half the potatoes, turnip root, and turnip greens in a casserole dish. Sprinkle on 1/2 cup of the cheddar. Season with salt and pepper.
Layer the remaining potatoes, turnip root, and turnip greens. Sprinkle on the remaining cheddar and the parmesan. Season with salt and pepper. Pour the cream over the top.
Bake for about 45 minutes.
