Ingredients
- 1 1/2 c. whipping cream
- 14 1/2 ounce low sodium chicken broth
- 4 tsp chopped garlic
- 1 1/2 tsp dry sage
- 1 c. Maytag bleu cheese crumbled
- 2 1/4 lb russet potatoes peeled & halved thinly slice
- 1 1/4 lb turnips peeled & halved thinly sliced
scroll for more
Scalloped Potatoes With Blue Cheese And Turnips
Servings: 8
Directions
- Preheat oven to 375. Simmer whipping cream, chicken broth, garlic and sage in heavy medium saucepan till slightly thickened, about 5 min. Add in blue cheese and stir till melted. Remove from heat.
- Combine potatoes and turnips in large bowl. Season with salt and pepper. Arrange half of potato mix in 13 x 9 x 2-inch glass baking dish. Pour half of cream mix over. Repeat layering with remaining potato mix and cream mix. Bake till vegetables are tender, about 1 hour 15 min. Let stand 15 min before serving.
scroll for more
