Turnip Gratin

Ingredients
4 tablespoons butter
4 large turnips, peeled and thinly sliced
1 medium potato, thinly sliced
3-4 cloves garlic, minced
2 cups Gruyere cheese, shredded
1 teaspoon seasoned salt (I used McCormick’s Montreal Steak seasoning.)
¹⁄₂ cup chicken broth
¹⁄₂ cup half and half

Instructions
1. Preheat oven to 375*F. 

2. Melt butter in a large oven-proof skillet over low heat.  Add turnips, potatoes, garlic, cheese, and spices to the skillet and stir to thoroughly mix.  Add broth and half and half to the turnip mixture.  Bake for 30-45 minutes or until top is browned and root vegetables are tender. 

Comments
This is inspired by a recipe from Pioneer Woman with a few modifications since I was feeling too lazy to neatly layer the vegetables.  A friend of mine made the recipe not that long ago and felt it needed more spice, so I added the seasoned salt and felt that it worked well. 

I think that this recipe was much too liquidy and, well, greasy.  If I made it again I would use less butter and maybe a bit less half and half as well.  I think turnip gratin has potential, but this didn’t work too well. 

Shown here with Sautéed Tilapia with Honey-Scallion Dressing.

Internet - Pioneer Woman