from Chez Panisse Vegetables, Alice Waters

5 medium russet potatoes
10 medium turnips
butter
salt and pepper
2 cups heavy cream or 1 cup heavy cream and 1 cup Kitchen Basics Chicken Stock

Preheat the oven to 375 degrees.

Peel and slice the potatoes 1/4 inch thick, with a knife or on a mandolin, and put them in a bowl of cold water to prevent them from discoloring.

Peel the turnips if their skin is tough and slice them 1/4 inch thick. Butter the sides and bottom of a 9 by 12-inch bakind dish. Drain the potatoes and pat them dry. Later the potatoes and turnips alternately in the abkind dish, seasoning each layer with salt and pepper. Pour in enough of the cream, or half cream and half chicken stock, to barely cover the vegetables. Bake uncovered for 40 minutes. Rotate the dish periodically for even browning.