Turnip Gratin with leftover Pot Roast

Tuesday November 13

As soon as we saw this recipe in last month's Gourmet, we knew we had to try it, as we love turnips, cream, and cheesy bakes. It came out great, even though our cast-iron skillet was a bit big for the halved recipe we made, so the result was sort of a gratin/galette. Keep the heat low; you want to brown the bottom layer of neaps, but since you can't really tell how they're doing, go by sense of smell.

For protein, we sliced up the leftover pot roast from Saturday and just nuked it in its own juices. The combination was comfort food heaven.