Turnip-Potato Gratin
Ingredients
1 1⁄4 pound turnips, peeled and cut into 1⁄4-inch-thick slices (I used all the turnips shown in the previous two CSA posts and I don’t have a scale)
Cooking spray
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
2 baking potatoes, peeled and cut into 1⁄8-inch-thick slices (about 2 pounds)
8 ounces Swiss cheese, grated or sliced and divided
3⁄4 cup chicken broth
Instructions
1. Place turnips in medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain and pat dry.
2. Preheat oven to 350*F.
3. Arrange one-third of turnips in a 2-quart baking dish coated with cooking spray; sprinkle with one-third of salt and one-third of pepper. Arrange half of potato over turnip. Sprinkle 6 tablespoons of cheese evenly over potato. Arrange one-third of turnips over cheese; sprinkle with one-third of salt and one-third of pepper. Arrange remaining potato over turnip. Arrange remaining turnips over potatoes; sprinkle with remaining salt and pepper. Pour broth over vegetables. Cover with foil, pressing foil down into turnip slices. Bake at 350*F for 1 hour.
4. Preheat broiler.
5. Uncover vegetables; sprinkle with remaining 6 tablespoons cheese. Broil 8 minutes or until lightly browned.
Comments
This is another recipe adapted from Cooking Light. I’d never eaten a turnip before tonight and I was pleasantly surprised. Their taste is stronger than that of potatoes, I could definitely tell the difference between the turnip pieces and the potato pieces while eating this.
This was a very tasty dish. The only downside was it being a bit watery in the bottom of the dish, but a slotted spoon solved that problem. If I made it again, I might try using some half and half for some of the broth called for in the recipe. It might also be good with some Parmesan cheese added on top. I greatly enjoyed it just the way it was and so did Art and Lance.
Cooking Light