Potato and turnip gratin is one of my favorite dishes and relatively easy to prepare. Sure, it needs an hour in the oven, but during that time you prepare the other components of the meal, or you do something else, like checking your e-mail messages or checking into the latest news from Chez Edouard. I have had a surprisingly large number of folks asking for the pie recipe from Sunday’s menu. It will be posted this coming weekend.

Potato and turnip gratin with parmesan-bread crumb-thyme topping
Blanched and sauteed broccoli and sugar snap peas with shallots and roasted red peppers
Fried cornbread fritters

Uh…maybe another piece of pie…and um…another scoop of the ice cream…?  Might as well…