Potato And Turnip Gratin

• 4 cups heavy whipping cream
• 2 cups low-salt chicken broth
• 6 large fresh thyme sprigs
• 4 large fresh sage sprigs
• 2 large fresh rosemary sprigs
• 2 large garlic cloves, pressed
• 1 Turkish bay leaf
• 1 tablespoon coarse kosher salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 3 1/2 pounds russet potatoes
• 2 pounds turnips
• 1 cup freshly grated Parmesan cheese

1. Position rack in top third of oven and preheat to 350u0b0F. Bring first 11 ingredients to boil in large saucepan. Reduce heat and simmer until mixture is reduced to 33/4 cups, about 35 minutes. Strain cream mixture into large bowl.
2. Peel potatoes; cut into 1/8-inch-thick rounds, adding immediately to cream mixture to prevent discoloration. Peel turnips; cut into 1/8-inch-thick rounds. Add to potato mixture; stir to coat.
3. Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish with foil. Bake 1 hour. Uncover; sprinkle with cheese. Bake until top is golden brown, potatoes are tender, and most of cream mixture is absorbed, about 25 minutes longer.

heavy whipping cream, lowsalt, thyme, sage sprigs, rosemary sprigs, garlic, turkish, coarse kosher salt, ground black pepper, ground nutmeg, cayenne pepper, russet potatoes, turnips, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/potato-and-turnip-gratin-233405 (may not work)