2poundsmix of turnips and potatoes, thinly sliced into rounds and then cut into half moons (I like doing 1/2 pound turnips and 1 1/2 pound potatoes. As far as potatoes, I’ve done both Yukon, red and purple potatoes. All worked well!
1/2bunch lacinato kale or collard greens (2.5 ounces), stems removed and sliced into ribbons
1tablespoonolive oil
1 1/3cup1% milk
Heaping 1/2 cup (2 ounces) sharp cheddar cheese
Heaping 1/2 cup 2 ounces gruyere
Salt, to taste
Pepper, to taste
Instructions
Preheat oven to 425.
Arrange turnips and potatoes into a 9’’ skillet by stacking them vertically (see picture). Then place kale around the turnips to fill the pan. The greens will greatly reduce in size, so stack a bit more than you think.
Combine milk and season with salt and pepper Pour over arranged turnips and kale.
Drizzle olive oil over potatoes and kale and season. Top with 3/4 of the cheeses, reserving 1/4 for later.
Cover with foil and bake for 30 minutes. Remove from oven, add the remaining cheese and place back in oven for 25-30 more minutes, until all the milk has evaporated and the top is brown. Serve.