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60 minutes
Prep: 30 minutes
Cook: 30 minutes
244 calories per serving view nutrition facts
4 servings
suggest servings
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| 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 |
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.
| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 13.0g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 156mg | 6% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 15% | Vitamin C | 1% | |
| Calcium | 6% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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