…And then the next morning…
Purple and gold! An involuntary homage to the Lakers, I suppose.
So I made this gratin. It has paper-thin slices of purple sun potatoes and gold turnips, some milk, some parmesan cheese, and loads of herbs de Provence.
The potatoes are super-pretty.
So, I was gonna just do a potato gratin, but I thought it sounded kinda lonely. So I searched my fridge and…
I got to slicing on my mandoline, which provided transparent slices of these burly roots.
Next I buttered my Le Creuset baking dish and layered it with a maze of potato and trnip slices. In between each layer, I put salt & pepper, herbs de Provence, and parmesan. Extra cheese on the top, and then added enough milk to just reach the top layer.
And then baked it for about 50 minutes at 400 degrees F. And then it was dinner!