| | Directions | | In a small skillet, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, sour cream, rosemary, basil, salt, pepper and cumin. Bring to a gentle boil. Remove from the heat; cool for 10 minutes. Layer half of the potatoes, turnips and sweet potato in a greased 8 inch square baking dish; pour half of sauce over the top. Repeat layers. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. |
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| Ingredients | | - |  | 1 onion, chopped (small) |
| - | | 1 tablespoon butter |
| - | | 1 clove garlic, minced |
| - | | 1 1/2 cups Heavy Whipping Cream |
| - | | 1/2 cup sour cream |
| - | | 4 1/2 teaspoons Minced Fresh Rosemary or 1 1/2 teaspoon Dried Rosemary, crushed |
| - | | 1 tablespoon Minced Fresh Basil or 1 teaspoon Dried Basil |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon ground cumin |
| - | | 3 Yukon Gold Potatoes, peeled and thinly sliced (medium) |
| - | | 2 Turnips, peeled and thinly sliced (medium) |
| - | | 1 Sweet Potato, peeled and thinly sliced (medium) |
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