Eastham Turnip-Potato Gratin

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 32%
  • Fat: 3.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.7g
  • Carbohydrate: 12.4g
  • Fiber: 1.9g
  • Cholesterol: 11mg
  • Iron: 0.6mg
  • Sodium: 243mg
  • Calcium: 130mg

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. 1. Place turnips in saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender. Drain; pat dry.
  2. 2. Preheat oven to 350°.
  3. 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. 4. Preheat broiler.
  5. 5. Uncover turnips; sprinkle with the remaining 6 tablespoons cheese. Broil 8 minutes or until lightly browned.
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