Sweet Potato and Turnip Gratin

Ingredients

• ½ lb Sweet Potato (about 1)
• ¾ lb Turnips (about 3)
• 3 T Butter
• 3 T Flour
• ½ C Milk
• ¼ C Dry White Wine or Sherry
• 2 C Gruyere, grated, separated as 1½ C, ½ C
• A pinch of Cayenne Pepper
• A few pinches of Freshly Ground Nutmeg
• Freshly Ground Black Pepper
• Kosher Salt

Instructions

1. 1 Preheat Oven To 350 Degrees: Preheat oven to 350 degrees.
2. 2 Slice The Sweet Potato And Turnips: Slice the sweet potato and turnips into ¼ inch slices - mandolines are your friend.
3. 3 Layer Them In A Minimum 8”X8”: Layer them in a minimum 8”x8” baking dish.
4. 4 In A Medium Saucepan, Melt The: In a medium saucepan, melt the butter over medium heat.
5. 5 Whisk In The Flour, And Continue: Whisk in the flour, and continue whisking until lightly browned.
6. 6 Whisk In The The Wine And: Whisk in the the wine and milk and bring just to a boil, until it is thick and even.
7. 7 Remove From Heat And Stir In: Remove from heat and stir in the cayenne, nutmeg and 1½ C cheese until smooth.
8. 8 Season Well With Salt And Pepper: Season well with salt and pepper, keeping in mind the root vegetables have not been seasoned so you can go a little extra.
9. 9 Add Sauce To The Vegetables: Add sauce to the vegetables. Don’t worry about it being even - it will settle itself while baking.
10. 10 Bake, Uncovered, For 40 Minutes, Or: Bake, uncovered, for 40 minutes, or until the vegetables are tender and the sauce is bubbling but not liquidy.
11. 11 Increase Heat To 400 Degrees: Increase heat to 400 degrees.
12. 12 Cover The Top With Remaining Cheese: Cover the top with remaining cheese, and then bake until melted and browning.