{"id":30552,"date":"2021-10-11T05:00:06","date_gmt":"2021-10-11T12:00:06","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=30552"},"modified":"2021-10-10T14:44:22","modified_gmt":"2021-10-10T21:44:22","slug":"potatoes-and-turnip-au-gratin","status":"publish","type":"post","link":"http:\/\/rosemaryandthegoat.com\/?p=30552","title":{"rendered":"Potatoes and Turnip Au Gratin"},"content":{"rendered":"

Potatoes with what you say !<\/strong><\/span><\/p>\n

Can’t say I have always loved turnips; my taste has changed over the years (decades) since I was a kid and would ask my mother or grandmother what the smelly stuff was cooking away on the stove.<\/p>\n

I’ve done some different things with a turnip other than cooking them. Take a look at my Turnip Rose<\/a> garnish I use to make as a platter garnish for parties I would cater. ( I love playing around with vegetables.) I would say it takes me less than 10 minutes to make one. I love cooked turnips but my hub does not but he liked this dish. Who wouldn’t with a cheesy sauce and browned to  perfection. Mix just about anything with potatoes and you have a delicious side dish.<\/p>\n

<\/p>\n

Update<\/strong><\/span> on Round Top Brewing and Lollitop Sweet Shop– Brewery is scheduled to open this coming Friday, October 15th. I’m so excited to be able to help with the food prep. As long as I can walk with our without aid (ha) I’ll be cooking. It will be so much fun to see what son, Paul, does when he gets started in the kitchen. The Sweet Shop will continue to do cookies, and muffins etc and all the lunches will be moved over to the RTB. Have to say I’ve never drank a beer or will but they will have a fantastic wine list which I sat in on the tasting. Ok, tasting, well I tasted a bunch and by 7:30 I was in bed and actually walked across the street to my house. I remember nothing and I only took a sip of each. The ones I really liked I finished but it was half a pour. Guess I’m just a light weight drinker. It’s been a heck of a year watching them get the brewery and sweet shop opened. Hub built the dumb waiter at the brewery so I need to do a special post on that and how it is working getting food from second floor kitchen of this 100 year old house down to the main floor. <\/p>\n

BLAST FROM THE PAST:<\/span><\/strong> We will be doing pork belly at RTB, this is a little pork belly appetizer<\/a> I did years ago.  <\/p>\n

\"\"<\/p>\n

Boil the potatoes until very tender and almost falling apart.<\/p>\n

\"\"<\/p>\n

Layer the cooked potatoes and turnips in a dish with the cheeses, and minced garlic  and pour the 1\/2 cup milk over dish. Dot with butter and sprinkle with salt and pepper and thyme leaves.<\/p>\n

\"\"<\/p>\n

Removed from oven when bubbly and browned.<\/p>\n

\"\"<\/p>\n

I served this with some of GA’s smoked chicken and some eggplant\/okra\/blistered tomatoes.<\/p>\n

<\/div>
\n\t
\n\t\t
<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Potatoes and Turnips Au Gratin<\/h2>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t

Ingredients<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge turnips<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbaking size russet potatoes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tcheddar cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tparmesan cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcloves<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic<\/span>\n\t\t\t\t\t\t\t\t\t\tfinely minced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\twhole milk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tfresh thyme leaves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsalt and pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
    \n\t\t

    Instructions<\/h3>\n\t\t\t\t
    \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t
      Preheat oven to 375\u00b0.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Put the sliced red potatoes and turnips in a pan of water and cook until almost tender. Drain.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Spray an oven proof baking dish with cooking spray. Add the potatoes and turnips to the dish and top with the minced garlic, cheddar and parmesan cheese. Dot the butter over the dish and sprinkle with the thyme leaves and salt and pepper. Pour in the 1\/2 cup of milk.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Bake in oven for about 30 minutes or until browned nicely on the top.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
      \n