Laura Chenel

2 pounds Yukon Gold Potatoes
1 3/4 pounds turnips
1/4 cup butter
1/2 cup Romano cheese — grated
pinch nutmeg — ground

preheat oven t 425 degrees. Butter 11x7x2 Glass baking dish. Peel vegetables and cut into large even chunks. Simmer in pot of water until tender. Drain.
Cool slightly and run vegetables through potoato ricer or mash until smooth.
Add butter and mix until smooth.
Add 1/4 of cheese nutmeg and season with salt and pepper. Blend briefly spoon into prepared dish. sprinkle remaining cheese over top.
Bake gratin uncovered about 25 minutes or until the top is golden.
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NOTES:
Turnips add a nice flavor, but this recipe works equally well with potatoes and Parsnips or other root vegetables.

Yield: 6 Servings