Mashed Potato and Turnip Gratin
- 1 ground nutmeg
- ½ cup grated pecorino Romano cheese
- 4 tablespoons butter
- 2 pounds Yukon Gold potatoes
- 1 ¾ pounds turnips
Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides ...