Scalloped potatoes are delicious. There's no disputing that. But I find that the dish tastes a little lighter (just a little) and has a better depth of flavor with the addition of turnips. The horseradish is subtle but also gives this dish a little something extra. This Epicurious recipe (http://www.epicurious.com/recipes/food/views/Yukon-Gold-Potato-Gratin-with-Horseradish-Parmesan-235926) gave me the backbone of proportions etc, but I swapped out the fresh horseradish for jarred (easier to find), replaced half the potatoes with turnips, altered the cream ratio (and used a little half and half to lighten it up), and used Pecorino instead of Parm. (I like the bite of Pecorino better.)

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