garlic, and butter for the dish
leeks, white parts only, cut into 1/4 inch rounds
1 1/2 pounds
turnips, sliced into 1/4 inch rounds
blue cheese, crumbled
- Preheat the oven to 375 degrees. Rub a 2 quart gratin dish with the garlic, then with butter. Heat the half-and-half with the remains of the garlic, 2 sprigs of thyme, and the bay leaf. When the mixture is close to boiling, turn off the heat and set aside.
- Cook the leeks in 2 quarts of boiling salted water for 2 minutes. Scoop them out and allow them to drain in a colander. Add the turnips to the water and cook for 4 minutes. Remove the leeks to a bowl and drain the turnips well in the colander.
- Layer the vegetables in the dish, intersperse the remaining thyme sprigs among them, season lightly with salt and pepper, and add the blue cheese. Pour the half-and-half through a strainer over the top. Bake, uncovered, until the cream is absorbed and the top is browned, about 30 minutes.
Dana’s Note: I doubled this recipe and baked it in 4 mini-loaf pans. I baked it for 45 minutes total.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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