Carrot and Turnip Gratin
1 ½ pounds of carrots
1 pound turnips
Salt and pepper
1 ½ teaspoons dried rosemary or herbs de Provence
1 ½ cups crème fraiche
1 ½ cups grated Gruyere cheese (some harder cheese)
1 tablespoon olive oil
6 tablespoons dried bread crumbs/panko
Preheat oven to 375 degrees.
Peel and slice carrots into ¼ inch slices. Peel turnips, cut in half longwise and slice into ¼ inch thick slices (semicircles).
Bring a saucepan with water to boil. Add carrots and cook about 4 minutes—until just tender. Remove carrots with a slotted spoon (drain) and put in bowl to the side. Now add turnips to boiling water. Cook about 2 minutes. Drain. Put in another bowl.
In a shallow baking dish, spread half the carrots slices. Salt and pepper, add ½ teaspoon herbs, spread ½ cup crème fraiche, and then ½ cup cheese. Now arrange turnips over the carrots with the same additional ingredients—salt and pepper, herbs, crème fraiche, and cheese. Now arrange final layer of carrots with the additional ingredients.
Put baking dish on middle rack of hot oven. Bake 10 minutes and then turn down to 350 degrees and bake another 20 or 25 minutes. Veggies should be tender and the top browned. [The dish can be prepared ahead, allowed to cool, and then reheated for 12 minutes before next step.]
In a skillet add oil and heat over medium heat. Add crumbs and stir to cook about 2 minutes—watch them they burn easily. Sprinkle crumbs over the gratin. You can garnish with chives if you have them.