Turnip & Potato Gratin

2-3 medium russet potatoes
4 -5 medium turnips
salt & pepper
1 cup heavy cream (or 1/2 cup cream and 1/2 cup chicken stock)

Preheat oven to 375 F. Butter sides and bottom of 9x12 baking dish.
Peel and slice potatoes to 1/4 inch thick. Peel turnips (if skin is tough) and slice 1/4 inch thick. Layer the potatoes and turnips alternately in a baking dish, seasoning each layer with salt and pepper. Pour in enough of the cream (or cream/chicken stock mixture) to just cover the vegetables. Bake uncovered for 40 minutes. If desired, top with grated cheese 10 minutes before removing from oven. Rotate dish periodicallly for even browning.

Courtesy of Chez Panisse Vegetables by Alice Waters.