Scalloped Turnips & Sweet Potatoes

Okay, this one’s not technically an entire meal. But it’s so darned good, it may as well be the only thing on the table.

• 2 cloves of garlic, peeled and cut in half
• Unsalted butter, for greasing the baking dish
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1 tsp chopped fresh thyme
• 3–4 large yellow potatoes, peeled and thinly sliced
• 2 large sweet potatoes, peeled and thinly sliced (we used purple ones!)
• 5 small turnips, peeled and thinly sliced
• 6 sage leaves, finely chopped
• Salt and pepper to taste
• 1 oz finely grated Fontina cheese

Preheat your oven to 400˚F.

Take 2 of your freshly peeled garlic halves, and rub them all over the inside of a 9-by-13-inch baking dish. Next, grease the dish with unsalted butter, and set aside.

In a large pot, bring the milk and cream to a simmer with the remaining garlic halves and the thyme. Once simmering, turn off the heat, cover and let infuse for 30 minutes. Strain to remove the garlic and thyme.

Arrange the potatoes and turnips in the baking dish in colourful rows. Carefully add the hot milk mixture, and sprinkle with chopped sage. Season generously with a sprinkling of salt and some freshly cracked pepper. Top with the grated Fontina, and bake for 1 hour or until the potatoes are tender and the top is golden.