Name: Turnip and Blue Cheese Gratin
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Garlic, smashed - 2 cloves; Salt and pepper to taste - 2 cloves; Half-and-half cream - ¾ cup; Dried thyme - 2 teaspoons; Bay leaf - 1; Leek - cleaned, and cut into 1/4 inch thick rounds - 1 large; Turnips, peeled and sliced - 2 large; Cubed butternut squash - 1 cup; Mushrooms, sliced - 4 large; Carrots, sliced - 2 large; Chopped fresh rosemary - 1 teaspoon; Crumbled blue cheese - ½ cup; Shredded Gruyere cheese - ¼ cup

Ingredients for - Turnip and Blue Cheese Gratin

1. Garlic, smashed 2 cloves

2. Salt and pepper to taste 2 cloves

3. Half-and-half cream ¾ cup

4. Dried thyme 2 teaspoons

5. Bay leaf 1

6. Leek - cleaned, and cut into 1/4 inch thick rounds 1 large

7. Turnips, peeled and sliced 2 large

8. Cubed butternut squash 1 cup

9. Mushrooms, sliced 4 large

10. Carrots, sliced 2 large

11. Chopped fresh rosemary 1 teaspoon

12. Crumbled blue cheese ½ cup

13. Shredded Gruyere cheese ¼ cup

How to cook deliciously - Turnip and Blue Cheese Gratin

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.

2 . Stage

Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.

3 . Stage

Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.

4 . Stage

Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.