Roasted Potatoes and Turnips

Ingredients

• ½ lb. bacon
• 8 c. turnips
• 6 c. russet or baking potatoes
• ½ c. heavy cream
• 1 tbsp. fresh rosemary
• 1½ tsp. salt
• 1 tsp. fresh-ground pepper
• 1 tsp. Fresh garlic
• 2 tbsp. unsalted butter

Directions

1. Assemble the casserole: Preheat oven to 400 degrees F. Cook the bacon until crisp in a large saucepan over medium-high heat, drain (reserving drippings), and cut into 1-inch pieces. Place the bacon and its drippings in a large bowl. Add the turnips, potatoes, cream, rosemary, salt, pepper, and garlic and toss to combine. Transfer to a large, shallow baking dish -- about 13 by 9 by 2 inches -- dot the top with butter and cover tightly with foil. Bake for 50 minutes, remove the foil, and continue to bake until vegetables are tender and the top browns -- about 25 minutes. Serve hot.
2. Source: countryliving.com