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