Stephen Putnam'S Root Vegetable Gratin - cooking recipe

Ingredients

1 Tbsp. oil
1 medium Spanish onion
1 c. cream
1/2 c. chicken stock (homemade or canned)
3 sage leaves
2 sprigs thyme
1 bay leaf
1 medium size turnip
2 medium potatoes, peeled
2 medium sweet potatoes, peeled
1 c. bread crumbs

Preparation

Place a medium saucepan over medium heat and add oil.
When oil is hot, add onions and sweat them until translucent.
Add cream, chicken stock and herbs.
Bring mixture to a simmer, then turn off heat and set mixture aside.
Slice the root vegetables thin and place them in alternating fashion in a casserole dish, filling dish just 3/4 full.
Strain cream mixture through a fine sieve and pour it over the vegetables in the casserole.
Sprinkle top with bread crumbs and cover dish with aluminum foil.
Bake at 400\u00b0 for 45 minutes to 1 hour or until vegetables are soft and tender.
Remove foil from top of casserole and bake for 15 minutes, until bread crumbs are golden brown.
Let stand 5 minutes before serving.
Serves 6 to 8.