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Gratin of turnips, buttercup squash, and Yukon gold potatoes


1 pound Yukon gold potatoes
3/4 pound buttercup squash
1/2 pound turnip
1 clove garlic, minced
1/4 cup butter
2 teaspoons salt
1 teaspoon pepper
1 teaspoon nutmeg
2 cups whipping cream


Peel and trim the vegetables and cut into 1/4 inch thick slices. Rub a shallow 2-quart baking dish with the garlic clove and coat with half the butter. Mince the garlic and set aside. Arrange the vegetable slices in layers in the baking dish, seasoning each layer with a mixture of the salt, pepper, and nutmeg. Pour the cream over the vegetables. Top with the garlic and remaining butter. Bake uncovered in a 350 degrees oven 1/2 hours or until the vegetables are tender.

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