Cheesy Turnip and Potato Gratin

Ingredients

• 1 teaspoon unsalted butter , or as needed
• 1.5 pounds russet potatoes , peeled
• 1 large turnip , peeled
• 1.5 teaspoons fresh thyme leaves , divided
• salt and ground black pepper to taste
• 2 cups shredded Monterey Jack cheese , divided
• 1 cup half-and-half

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch gratin dish with 1 teaspoon butter.

2. 2

   Slice potatoes and turnip into ⅛-inch-thick slices using a mandoline.

3. 3

   Layer ½ each potatoes and turnip into the prepared gratin dish. Sprinkle ¾ teaspoon thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese.

4. 4

   Layer remaining ½ each potatoes and turnip on top of cheese layer. Sprinkle remaining ¾ teaspoon thyme leaves over top; season with salt and black pepper. Pour half-and-half evenly over top; cover with remaining 1 cup Monterey Jack cheese. Cover the gratin dish with aluminum foil.

5. 5

   Bake in the preheated oven for 40 minutes. Uncover; continue baking until browned and bubbly, about 10 minutes more. Let sit before serving for 10 minutes.