Eastham Turnip-Potato Gratin

recipe
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°.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 96
Caloriesfromfat 32 %
Fat 3.4 g
Satfat 1.9 g
Monofat 1 g
Polyfat 0.2 g
Protein 4.7 g
Carbohydrate 12.4 g
Fiber 1.9 g
Cholesterol 11 mg
Iron 0.6 mg
Sodium 243 mg
Calcium 130 mg

Ingredients

1 1/4 pounds medium turnips, peeled and cut into (1/8-inch-thick) slices
Cooking spray
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

Preparation

1. Place turnips in saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender. Drain; pat dry.

2. Preheat oven to 350°.

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 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.

4. Preheat broiler.

5. Uncover turnips; sprinkle with the remaining 6 tablespoons cheese. Broil 8 minutes or until lightly browned.

Note:

Cheryl and Bill Jamison,

December 2008
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