From Chez Panisse VEGETABLES by Alice Waters

5 medium Yellow Finn or Russet potatoes
Salt – sea or Kosher
10 medium turnips
Pepper – fresh ground
2 Cups heavy cream (see *Note below)

– Preheat oven to 375 degrees
– Peel the potatoes and slice ¼” thick – put them in a bowl of cold water to prevent discoloring
– Peel the turnips (only if the skin is tough) and slice them ¼” thick
– Butter the sides and bottom of a 9X12” baking dish
– Drain the potatoes and pat them dry
– layer potatoes and turnips alternately in the baking dish, season each layer with salt and pepper
– Pour in enough heavy cream (*Note: Instead of all heavy cream you can use ½ cream and ½ chicken or vegetable stock) to barely cover the vegetables
-Bake uncovered for 40 minutes
– rotate dish periodically for even browning-
Serves 6 to 8