Here is a creamy, heavy warm potato and turnip winter dish.

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Au Gratin Potatoes with Layers of Turnip.
Serves 4-6

4-6 Yukon Gold Potatoes, Sliced thin
1ea Turnip, peeled and sliced thin
1qt. Heavy cream
3c Parmesan, fresh grated
2tsp Nutmeg, fresh grated
tt Salt and Pepper
1ea 8x8 Pyrex or pan

1. Put oven at 375f. Slice thin( you can almost see the outline of your finger through the potato or turnip) the potato and turnip on a mandolin or by knife.

2. First bottom layer of potato should look like roof tiling (barely overlapping). Put a sprinkle of salt, pepper, nutmeg and spread a little bit of Parmesan evenly on top. Then put a layer of turnip the same way, and season with salt, pepper, nutmeg, and Parmesan. Alternate this until you run out of ingredients.

3. Don't forget to season between layers. Pour the heavy cream on top of the potatoes. Let it go down the side and start to go in between the layers. Give a minor shake to distribute through the potatoes.

4. There should be a little layer of cream coating the top. Put tin foil over the pan, and place it in the oven for 30 minutes. Uncover and check with a knife to see if it goes through smoothly to the bottom.

5. Sprinkle Parmesan cheese on top and keep uncovered. Brown in for about 10 minutes. Now it's ready to eat!