Sweet Potato and Turnip Gratin

• 2 to 3 pounds white turnips, peeled and sliced 1/4 inch thick
• 2 to 3 pounds sweet potatoes, peeled and sliced 1/4 inch thick
• 1/4 pound (1 stick) unsalted butter
• 1 to 2 tablespoons finely chopped fresh tarragon leaves
• Salt
• Freshly ground black pepper
• 1 cup grated imported Parmesan cheese
• 1 cup bread crumbs
• 2 cups heavy cream

1. Preheat the oven to 350F.
2. Butter a 3-quart casserole.
3. To blanch the turnips, bring a large pot of water to the boil.
4. Add the sliced turnips and cook 5 minutes.
5. Remove them and drain thoroughly in a strainer.
6. Gently combine the turnips and sweet potatoes.
7. Place a layer of the vegetables in the casserole and dot with half the butter.
8. Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan.
9. Make another layer.
10. Top with the bread crumbs and pour the cream around the sides.
11. Dot with the remaining butter and Parmesan.
12. Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours.
13. The gratin can be made ahead several days, or frozen for up to 3 months.
14. Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave.
15. Omit the sweet potatoes and double the amount of turnips.

white turnips, sweet potatoes, butter, tarragon, salt, freshly ground black pepper, parmesan cheese, bread crumbs, heavy cream

Taken from www.epicurious.com/recipes/food/views/sweet-potato-and-turnip-gratin-104132 (may not work)