Potato Turnip Gratin

Ingredients

3 cups half and half
2 teaspoons chopped garlic
½ teaspoon nutmeg
1 ½ teaspoons salt
6 medium turnips
6 large Russet potatoes
1 large yellow onion
Salt and freshly ground black pepper, to taste
½ cup seasoned bread crumbs
Parsley leaves

Directions

Preheat oven to 425 degrees. Combine half and half with garlic, nutmeg, salt and pepper in saucepan and boil for 10 minutes. Grease a four quart gratin or baking dish. Peel and slice potatoes, turnips and onions and overlap them in the gratin, alternating potatoes with turnips. Season with salt and pepper to taste. Pour the hot cream sauce over the vegetables and sprinkle with bread crumbs. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 25 to 40 minutes, until vegetables are tender. Garnish with parsley leaves.
(Serves 10)