Paula Lambert with Mozzarella Company makes scalloped potatoes with turnips and blue cheese.
1 pound yellow potatoes
1 pound sweet potatoes
1 pound turnips
1 teaspoon salt plus ½ teaspoon
3 tablespoons butter
1 pound white onions, thinly sliced
1 cup milk
½ cup heavy cream
½ teaspoon white pepper
1/8 teaspoon nutmeg
1 cup (5 ounces) crumbled Deep Ellum Blue OR blue cheese
Peel the yellow potatoes, sweet potatoes, and turnips and slice them ¼-inch thick. Place them in a large saucepan, cover with cold water, add 1 teaspoon of the salt and bring to a boil over medium heat. Reduce the heat to low and simmer until tender, about 5 minutes.
Drain the potatoes in a colander. Set aside.
Melt the butter in a large skillet. Add the onions and sauté until browned.
Preheat the oven to 400ºF. Butter a low-sided rectangular Pyrex or ceramic baking dish.
Pour the milk and cream into a measuring cup add the white pepper and nutmeg and mix well. Place a layer using all the yellow potatoes slices on the bottom of the baking dish.
Cover with a layer using half of the onions. Drizzle on a little cream. Sprinkle a third of the blue cheese on top of the onions. Next layer of all the sweet potato slices and top with the remaining onions. Drizzle on a little cream. Crumble a third more of the blue cheese on top of the onions. Finish with a layer of turnips topped with the remaining cheese.
Drizzle the remaining cream on top.
Transfer to the oven and bake for 1 hour, until browned and crispy on top.
Serve in the casserole dish while hot.