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Potatoes faux gratin: Quick, easy and oh so cheesy
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I only have eyes for this eyeless tuber.
I used to make vast batches of potatoes au gratin, and now I've discovered something even better.
I'd been holding onto two turnips, and, after a near-disaster attempt at making French Fries with one, I decided to give a shot at baking these bad boys as an American standard.
By cutting milk and using heavy cream and organic Swanson chicken broth, I was able to achieve a moist dish which was cheesy and pretty darned good! Because a little goes a long way, this recipe is so more filling than potatoes.
Add chives to the top post-bake for some added color and presentation.
Potatoes Faux Gratin
¼ cup chopped onion
2 Tbsp butter
2.5 cups cheese (I use cheddar or sharp cheddar)
½ cup heavy cream
½ cup organic chicken broth
1 tsp thickenthin/not starch
salt and pepper to taste
fresh chives (or dried) to taste
Grated Parmesan Cheese
Place turnips in an ungreased 10” casserole.
Preheat oven to 325 degrees.
Over low heat, in a skillet, cook onion in butter until transparent (just a few minutes). Add thickenthin/not starch, salt pepper and chicken broth just until boiling. Add cream and stir until heated. Remove from heat and add cheese. Stir until cheese is melted and worked into the sauce.
Pour the thickened liquid over the turnips.
Bake for 1-1.5 hours or until turnips are tender. Sprinkle with ¼ cup Parmesan cheese mixed with ½ cup cheddar. Bake for 10-20 minutes more (or until cheese has turned crusty)
Makes 8 servings.
