Stephen Putnam'S Root Vegetable Gratin

• 1 Tbsp. oil
• 1 medium Spanish onion
• 1 c. cream
• 1/2 c. chicken stock (homemade or canned)
• 3 sage leaves
• 2 sprigs thyme
• 1 bay leaf
• 1 medium size turnip
• 2 medium potatoes, peeled
• 2 medium sweet potatoes, peeled
• 1 c. bread crumbs

1. Place a medium saucepan over medium heat and add oil.
2. When oil is hot, add onions and sweat them until translucent.
3. Add cream, chicken stock and herbs.
4. Bring mixture to a simmer, then turn off heat and set mixture aside.
5. Slice the root vegetables thin and place them in alternating fashion in a casserole dish, filling dish just 3/4 full.
6. Strain cream mixture through a fine sieve and pour it over the vegetables in the casserole.
7. Sprinkle top with bread crumbs and cover dish with aluminum foil.
8. Bake at 400u0b0 for 45 minutes to 1 hour or until vegetables are soft and tender.
9. Remove foil from top of casserole and bake for 15 minutes, until bread crumbs are golden brown.
10. Let stand 5 minutes before serving.
11. Serves 6 to 8.

oil, spanish onion, cream, chicken, sage, thyme, bay leaf, potatoes, sweet potatoes, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935453 (may not work)