Potato & Turnip Gratin

In an attempt to cook with turnips, I decided to make a modified version of Martha Stewart's Potato & Turnip Gratin. I thought it tasted delicious and my husband agreed as he kept asking for more!

Ingredients:
3 red potatoes
2 large turnips
1 cup of heavy cream
1/2 cup of milk
A few teaspoons thyme (and sage)
Salt & pepper
1/2 cup of shredded cheese (I used a mixture of Old Gouda & Parmesan)


Directions:
Preheat the oven to 375 degrees F.
Slice the potatoes and the turnips.
Mix the cream, milk, thyme (and sage).
Place the sliced potatoes and turnips alternating and overlapping so that you fill the entire 13x9 baking dish.
Sprinkle with salt and pepper and pour the liquid mixture over the entire dish.
Cover with foil and bake for 30 minutes (or until potatoes and turnips can be pierced with a fork).
Remove foil, sprinkle with cheese and bake for another 15 minutes.

Modifications:
* We had red potatoes at home, but you can probably use any type of potato
* You can use 1 1/2 cup of heavy cream or create your own mixture of milk and heavy cream. I do recommend using some heavy cream as it gives the dish a nice creamy flavor
* If you have the time and have access to fresh thyme and sage, I recommend following Martha's recipe to infuse the cream and milk with the herb flavor. To do this, place the cream, milk, thyme (and sage) in a medium saucepan. Heat over medium heat until right before the liquid boils (it will start getting a little foamy at the edges). Remove from the heat and let stand for 30 minutes. Strain the liquid to remove any clumps