4 Tbsp butter
2 cups red potatoes
1/2 cup thinly sliced onions
2 Tbsp flour
2 cups peeled, sliced turnips
1 teaspoon salt
Freshly ground black pepper
1 cup milk
1/2 cup cream
¾ cup Parmesan cheese
Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted. Layer half of the sliced potatoes in the casserole dish; top with half of the turnips, then half of the onion; sprinkle with 2 teaspoons of flour, 1/2 teaspoon of salt, and pepper; pat with dollops from 1 tablespoon of butter. Repeat layering. Mix milk and cream together and pour over the turnips and potatoes. Cover and bake in a 375°F oven for 60 - 75 minutes, or until tender and bubbly.
Submitted by CSA member Jennifer Schilling