Sweet Potato and Turnip Gratin

Ingredients:

• 2 cups heavy cream
• 3 cloves garlic, crushed
• 1 bunch of fresh thyme
• A pinch of cayenne pepper
• 55 g butter + extra for greasing the pan
• 900 g turnips, peeled and very thinly sliced
• 1.5 tbsp. grated parmesan
• 450 g sweet potatoes, peeled and very thinly sliced
• Special equipment: mandoline vegetable slicer; baking pan measuring 32x17 cm.

Preparation:

1. Preheat oven to 190°C.
2. Combine the cream, garlic, thyme, and cayenne pepper in a saucepan and season with salt. Taste. Bring to a boil, then turn off the heat. Let the cream steep for 15-20 minutes.
3. Grease a baking dish with butter and line it with a third of the thin turnip slices. Sprinkle the turnips with a sixth of the grated cheese and arrange a sixth of the pieces of butter on top. Remove the thyme and garlic from the cream and pour a sixth of the cream over the turnips.
4. Repeat the layers five more times, alternating turnips and sweet potatoes, until all ingredients are used, for a total of six layers.
5. Cover the dish with foil, place it on a baking sheet, and bake for 35-40 minutes. Remove the foil and bake for another 20 minutes until golden brown. When the gratin is done, a fork should slide easily in and out of the center of the casserole.
6. Let the gratin rest for 10-12 minutes and serve.