The Cape Cod town of Eastham is noted for its extra-sweet turnips, though other varieties will work in this dish. While many gratins are rich with cream, chicken broth serves as the liquid here, to delicious effect. A mandoline makes quick and even vegetable slices, though a sharp knife will do just fine. If you have a double oven, preheat the broiler while the casserole finishes baking at 350°.
1 1/4 pounds medium turnips, peeled and cut into (1/8-inch-thick) slices
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 pound baking potato, peeled and cut into (1/8-inch-thick) slices
3/4 cup (3 ounces) grated Gruyère cheese, divided
3/4 cup fat-free, less-sodium chicken broth
How to Make It
Place turnips in saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender. Drain; pat dry.
Preheat oven to 350°.
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 cheese evenly over potato. Arrange one third turnip over cheese; sprinkle with one third of salt and one third of pepper. Arrange remaining potato over turnip. Arrange remaining turnip over potato; sprinkle with remaining salt and remaining pepper. Pour broth over vegetables. Cover with foil, pressing foil down onto turnip slices. Bake at 350° for 1 hour.
Uncover turnips; sprinkle with the remaining 6 tablespoons cheese. Broil 8 minutes or until lightly browned.