Directions

preheat oven to 375.

process the potatoes and turnips in a food processor or otherwise slice thinly. put them in a large pot with the milk, leeks, bay leaf and rosemary. Bring to a boil and then simmer until they are barely tender. Drain, but keep the milk.

put the drained potato mixture into a gratin dish. add the reserved milk mixture until it fills the dish about 3/4. put the grated cheese on top and pop it in the oven. bake until the top is golden brown and bubbly--30-45 minutes.

in the meantime, wash the collards, remove the center stems and cut the leaves into strips. plunge into boiling water and cook for 5 minutes or until at desired tenderness.

spoon cooked collards into dishes, top with some gratin, and serve.