Here's my recipe for a quick and decadent gratin that is as local as it gets.
1 lg clove finely grated garlic
2 lbs potatoes and turnips from the growers' market
1/2 to 1/3 liter of Kurtz and Sons Whole Milk
Salt and pepper (to taste)
Butter (to grease baking dish)
1 1/2 C grated/crumbled Sweetgrass Dairy Cheeses
Mixed fresh herbs (from market or your garden)
Preheat oven to 375 degrees. Thinly slice the potatoes and turnips, toss with the grated garlic and add them to a large saute pan. Add enough milk to barely cover the potatoes. Cover the pan and simmer over lowest heat until vegetables are just tender. Season to taste. Grease a gratin dish or other ceramic oven dish large enough to accommodate the vegetables in a 3" layer. Gently spoon in half of the vegetables (with their milk) and cover with half of the cheese. Add the rest of the vegetables and top with the remaining cheese. Gently tamp the cheese down so that milk seeps over the top of it. Place the dish (uncovered) in the oven and bake until the gratin is bubbling and golden on top and most of the liquid has been absorbed by the vegetables. Cool 15 minutes. Mince the herbs and shower over the gratin just before serving.