Turnip, Potato and Pancetta Gratin
- 1 lb turnips
- 7 oz potatoes
- 7 oz heavy cream
- pancetta (italian bacon)
- grated Parmigiano Reggiano cheese
- salt and pepper
Peel the turnips and potatoes. Cut them into thin slices and cook for 6 minutes in boiling, salted water. Then, drain. Bring cream to a boil with a garlic clove. Reduce by half, but do not let it get clumpy. Add the turnips and potatoes and cook for 4 minutes. Transfer everything to a baking dish and add a couple of sage leaves. Cut the pancetta into small pieces and sauté in a pan without extra fat to make it crispy. Then place it on the turnips. Season with salt and pepper and sprinkles with grated cheese. Bake in a 400°F for about 10 minutes.