Scalloped Potatoes and Turnips

Makes 4 to 6 servings

¾ pound red potatoes, unpeeled and sliced
¾ pound turnips, peeled and sliced
½ yellow Spanish onion, peeled and sliced
Kosher salt and fresh cracked black pepper
3 tablespoons unsalted butter

Arrange the potatoes, turnips, and onions in layers in a buttered baking dish, seasoning each layer with salt and pepper. Pour on enough milk to just cover the vegetables. Dot the top with butter, and bake in a 350 degree oven until the top is browned and the vegetables are tender, about 45 minutes.