Scalloped Potatoes with Blue Cheese and Turnips Recipe

Scalloped Potatoes with Blue Cheese and Turnips Recipe

  • 1 1/2 cups whipping cream
  • 1 14 1/2-ounce can low-salt chicken broth
  • 4 teaspoons minced garlic
  • 1 1/2 teaspoons dried rubbed sage
  • 1 cup crumbled Maytag blue cheese
  • 2 1/4 pounds russet potatoes, peeled, halved, thinly slice
  • 1 1/4 pounds turnips, peeled, halved, thinly sliced
  1. Preheat oven to 375°F. Simmer whipping cream, chicken broth, garlic and sage in heavy medium saucepan until slightly thickened, about 5 minutes. Add blue cheese and stir until melted. Remove from heat.
  2. Combine potatoes and turnips in large bowl. Season with salt and pepper. Arrange half of potato mixture in 13x9x2-inch glass baking dish. Pour half of cream mixture over. Repeat layering with remaining potato mixture and cream mixture. Bake until vegetables are tender, about 1 hour 15 minutes. Let stand 15 minutes before serving.
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