Turnip Gratin with Potatoes

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60 minutes Prep: 30 minutes Cook: 30 minutes

244 calories per serving view nutrition facts

Ingredients

3	tablespoons	butter, unsalted
4	medium	turnip	peeled and coarsely grated, 1 pound
2	each	boiling potatoes	peeled and coarsely grated, 1/2 pound
1	tablespoon	dill weed	fresh, snipped
1/4	teaspoon	nutmeg	freshly grated
1	x	salt
1	x	white pepper	freshly ground
1/2	cup	heavy whipping cream	or low-fat milk or yogurt
1/2	cup	chicken broth
1/2	cup	bread crumbs	fresh
1/2	cup	gruyere cheese	or swiss or jarlsberg, freshly grated

Directions

In a heavy skillet, melt butter over moderately low heat.

When foam subsides, add turnips and ptatoes and cook, stirring occasionally, 10 minutes.

Add dill, nutmeg, salt and pepper to taste and mix well.

Heat briefly.

Butter a 15-by-2 1/2-inch oval gratin dish.

Transfer turnip mixture to gratin dish and smooth surface with a spatula.

(Gratin can be prepared 24 hours ahead to this point and refrigerated.)

In a small bowl, whisk together heavy cream and stock, and pour it over turnip mixture in gratin dish.

Sprinkle top with bread crumbs and Gruyere cheese.

Bake in a preheated 425F oven 20 to 25 minutes, or until top is golden.

Serve from gratin dish.

Note: If yogurt or low-fat milk are used, bake 5 minutes longer.

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