Salt-Crusted Baked Potato with Garlic Whipped Cream Yogurt

I was planning for steak for dinner and hadn't had a baked potato in a while. I wanted to see if there was something I could do to jazz it up. I saw a recipe for a salt crusted baked potato which sounded easy and great, and also saw one for a whipped cream-Greek yogurt mix. I thought that would be great on the potato, but wanted to take it a step further and add some garlic. (Garlic and yogurt go so well together - tzatzizki.) I didn't want it to be as sharp of a garlic taste as tzatziki, so I steeped the cream with garlic. Wow! New favorite condiment. It's light and creamy and has a really sweet, garlicky flavor. Perfect baked potato topper.

Scalloped Potatoes and Turnips with Horseradish

This is not a light side dish, but boy is it tasty. The addition of turnips lightens it up a bit and adds a slight difference in texture. I accidentally poured the potatoes into too big of a dish, resulting in a really thin scalloped potatoes, but it was great! More crispy crust on everyone's plate. The horseradish is barely noticeable, but it gives the dish a little more complex flavor. I would make this again any time. It's so great.

Serves 6
Ingredients:
3 large Yukon gold potatoes, sliced about 1/8" thick
2 large turnips, sliced about 1/8" thick
1 cup heavy cream
1 cup half and half
5 garlic cloves, crushed
1 tbsp kosher salt
a couple of sprigs of fresh thyme
1 tsp whole black pepper corns
1 bay leaf
coffee filter
3 teaspoons jarred and drained horseradish (scoop it out of the jar and press it through the tines of a fork to drain it)
1-1/2 cups finely grated Pecorino Romano cheese