Scalloped Potatoes with Blue Cheese and Turnips

• 1 1/2 cups whipping cream
• 1 14 1/2-ounce can low-salt chicken broth
• 4 teaspoons minced garlic
• 1 1/2 teaspoons dried rubbed sage
• 1 cup crumbled Maytag blue cheese
• 2 1/4 pounds russet potatoes, peeled, halved, thinly slice
• 1 1/4 pounds turnips, peeled, halved, thinly sliced

1. Preheat oven to 375F.
2. Simmer whipping cream, chicken broth, garlic and sage in heavy medium saucepan until slightly thickened, about 5 minutes.
3. Add blue cheese and stir until melted.
4. Remove from heat.
5. Combine potatoes and turnips in large bowl.
6. Season with salt and pepper.
7. Arrange half of potato mixture in 13x9x2-inch glass baking dish.
8. Pour half of cream mixture over.
9. Repeat layering with remaining potato mixture and cream mixture.
10. Bake until vegetables are tender, about 1 hour 15 minutes.
11. Let stand 15 minutes before serving.

whipping cream, lowsalt chicken broth, garlic, sage, crumbled maytag blue cheese, russet potatoes

Taken from www.epicurious.com/recipes/food/views/scalloped-potatoes-with-blue-cheese-and-turnips-891 (may not work)