Scallaped Potatoes and Turnips

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.

Serves 8


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