Sunday Roast Chicken with Citrus
We love this bright chicken recipe from contributor, Teresa Blackburn. Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula sala...
Earthy turnips and sweet potatoes are sliced thin and layered with cream and Gruyere cheese for a classic gratin. A perfect accompaniement to roast chicken, beef, pork or simply a green salad.
Ingredients
- 3 turnips, peeled
- 3 sweet potatoes, peeled
- garlic powder
- salt and pepper
- 2 cups grated (8 ounces) Gruyere cheese
- 1 cup cream or half-and-half
Preparation
1. Preheat oven to 425F. Butter a 6 cup shallow gratin dish.
2. Peel turnips and sweet potatoes. Slice thin (with a chef knife or on a mandolin). Layer half of turnip and sweet potatoe slices in dish. Top with garlic powder, salt , pepper and half of cheese. Top with remaining turnips and sweet potatoes, and cheese. Pour cream carefully over mixture, getting it down into the crevices.
3. Cover and bake 45 minutes. Uncover and bake 15-20 minutes longer or until mixture is bubbly and potatoes are tender and browned. Serves 8.
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