Turnip & Potato Gratin

2 med onions or 4 med leeks thinly sliced
3 Tblsp butter
2 1/2 cups chicken broth
1/2 cup heavy cream
3/4 lbs turnips, peel & thinly sliced
3/4 lb potatoes, peel & thinly sliced
Bread crumbs or panko
salt & pepper to taste

Preheat oven to 350

Saute onions/leeeks until golden brown. Add chicken broth and cream. Reduce over med heat until only about 1 1/2 cups remail. Add salt & pepper to taste.

Cover the bottom of a gratin dish with onion sauce. Alternate turnips, potatoes and onion sauce in thin layers finishing with the sauce. Cover the gratin with an even layer of bread crumbs. Bake for 1 to 1 1/2 hrs, or until the potatoes and turnips are easily penetrated with a knife and most of the liquid in the gratin has been absorbed. Grind fresh pepper over the gratin and serve.

Optional but tasty – add herbs, cheese and/or sprinkle bacon between the layers.