Delicious Simplicity

I found a recipe online the other day, with turnips, leeks, whipping cream and sour cream. I  may have mentioned that leeks are my favourites  - they make everything taste better. Turnips... I never knew what to do with them. Somehow,  a gratin type of dish appealed to me. Whipping cream AND sour cream? Not so much.  I thought some more about it - bought some turnips and leeks today then came up with my own:

Potatoes, Turnips and Leek Gratin
(4 servings)

3 med. potatoes, peeled and sliced
3 turnips peeled and sliced
2 leeks (white part only), sliced
1 TBS olive oil
1 cup Evaporated Milk (2%)
1/2 - 3/4 c  grated Gruyere (or other cheese)
Salt and pepper

Preheat oven to 375 F.

Saute leeks in olive oil, until soft. Add potatoes and turnips to pan, sprinkle with salt and pepper  and continue for about 10 minutes, stirring occasionally.
Grease a Gratin dish, add the vegetables. Pour the Evaporated Milk over them.  Bake for 30 minutes, sprinkle with cheese and continue baking until golden around the edges.
It's so good that nobody even asked about the turnips:)

(In the end, my recipe had nothing to do with the original other than the fact that both had leeks and turnips)