450 g (1 lb) turnips
450 g (1 lb) potatoes
1 clove garlic
25 g (1 oz) butter
1 tbsp fresh thyme
500 ml ( 16 fl oz ) double cream
Preheat the oven to 200oC (400oF / Gas mark 6). Rub a large baking dish with butter. Peel and thinly slice the potatoes, garlic and turnips. Put half of the turnips and potatoes into a bowl and add the thyme, garlic and seasoning. Heat the cream with the bay-leaf, but do not allow to boil. Layer the vegetables in the baking dish and top with the remaining slices of turnips and potatoes. Pour over the hot cream and dot with the butter
Bake in the oven for 50 minutes.