Turnip and Leek Gratin
Adapted from Vegetarian Cooking for Everyone
Serves 4 modestly

1 garlic clove and butter for the dish
1 cup half-and-half
6 thyme sprigs
1 bay leaf
3 large leeks, white parts only, cut into 1/4 inch rounds
1 1/2 pounds turnips, sliced into 1/4 inch rounds
2 oz. blue cheese, crumbled

Preheat the oven to 375 degrees. Rub a 2 quart gratin dish with the garlic, then with butter. Heat the half-and-half with the remains of the garlic, 2 sprigs of thyme, and the bay leaf. When it’s close to boiling, turn off the heat and set aside.

Cook the leeks in 2 quarts of boiling salted water for 2 minutes. Scoop them out and allow them to drain in a colander. Add the turnips to the water and cook for 4 minutes. Remove the leeks to a bowl and drain the turnips well in the colander.

Layer the vegetables in the dish, intersperse the remaining thyme sprigs among them, season lightly with salt and pepper, and add the blue cheese. Pour the half-and-half through a strainer over the top. Bake, uncovered, until the cream is absorbed and the top is browned, about 30 minutes.

Dana’s Note: I doubled this recipe and baked it in 4 mini-loaf pans. I baked it for 45 minutes total.