Scalloped Turnips And Potatoes With Horseradish

• 2-3 Sprigs Fresh Thyme
• 1 Bay Leaf
• 1 tablespoon Whole Black Peppercorns
• 1 Coffee filter or cheese cloth
• 3 Large Turnips, sliced about 1/8" thick
• 3 Large Yukon Gold Potatoes, sliced about 1/8" thick
• 1 cup Heavy Cream
• 1 cup Half and Half
• 4 Garlic cloves, smashed and skin removed
• 1 tablespoon Kosher Salt
• 3 teaspoons Drained Jarred Horseradish
• 1 cup Finely Grated Pecorino Romano

1. Preheat oven to 400 and butter a gratin dish or casserole.
2. Make a bouquet garni by putting thyme, bay leaf, and pepper corns in a coffee filter. Tie with string or just fold up and keep at the top, seem side up.
3. In a large pot, combine potatoes, turnips, cream, half and half, garlic, salt, and bouquet garni. Bring to a boil, then reduce to a simmer for about 10 minutes or until the potatoes and turnips are tender. Remove from heat and remove the bouquet garni and garlic cloves. Add the horseradish.
4. Spread it into the buttered dish and make sure it's even. The cream should just seep up around the potatoes but not cover them. If you have extra cream, try to scoop some out so it's not too soupy.
5. Cover the entire top with the grated cheese. Bake until it's golden brown, it has thickened up, and the potatoes and turnips are tender. Let it sit a few minutes before serving.

thyme, bay leaf, coffee, potatoes, heavy cream, garlic, kosher salt, horseradish, romano

Taken from food52.com/recipes/17622-scalloped-turnips-and-potatoes-with-horseradish (may not work)