Another week, another recipe with layered slices of veggies, baked to perfection! It must be the cooler days turning my mind to comfort foods as we slide into fall. Hakurei turnips are back and - although bigger than their spring versions - still very tender and sweet. They are delicious layered between slices of potatoes along with garlic and fresh thyme. This is a good recipe for waxy potatoes because they will hold together as they cook in the liquid. Baking the veggies in milk and egg instead of heavy cream make this dish a cross between a more traditional au gratin and a frittata.
- 3-4 medium sized potatoes
- 2-3 turnips
- 4-5 garlic cloves
- a few springs of thyme
- 1 egg
- 2 cups of milk (or more, depending on the size of your baking dish)
- (optional) 100 g of Parmesan, grated
- olive oil
1. Slice potatoes and turnips very thinly. These delicate Hakurei turnips don't need peeling, and whether or not to peel the potatoes is up to you. I tend not to peel potatoes in general because 1) I am lazy, and 2) the skins contain fiber and nutrients like vitamin C, folate, potassium and iron, among others.
2. Slice garlic thinly as well.
3. Drizzle olive oil on the bottom of a baking dish and layer slices of potatoes, turnips and garlic, packing them in tightly. Sprinkle some fresh thyme leaves and salt in between the layers as you go.
4. Whisk egg and add milk. Pour the mixture into the baking dish. You may need to add a bit more milk to ensure that the liquid comes up to the level of the veggies but doesn't cover them.
5. (Optional) Shake grated Parmesan over top of veggies.
6. Bake uncovered at 375 F for 45-60 minutes, until top level of veggies are browned. Let cool for 10-15 minutes before serving.