Ingredients
4
cups heavy whipping cream
2
cups low-salt chicken broth
6
large fresh thyme sprigs
4
large fresh sage sprigs
2
large fresh rosemary sprigs
2
large garlic cloves, pressed
1
tbsp coarse kosher salt
1
tsp ground black pepper
3
1/2 pounds russet potatoes
1
cup freshly grated Parmesan cheese
Directions
1.
Position rack in top third of oven and preheat to 350°F. Bring first 11 ingredients to boil in large saucepan. Reduce heat and simmer until mixture is reduced to 33/4 cups, about 35 minutes. Strain cream mixture into large bowl.
2.
Peel potatoes; cut into 1/8-inch-thick rounds, adding immediately to cream mixture to prevent discoloration. Peel turnips; cut into 1/8-inch-thick rounds. Add to potato mixture; stir to coat.
3.
Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish with foil. Bake 1 hour. Uncover; sprinkle with cheese. Bake until top is golden brown, potatoes are tender, and most of cream mixture is absorbed, about 25 minutes longer.
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