Turnip-Parsnip Gratin

Ingredients

• 3 3/4 cups (1/8-inch-thick) slices peeled turnip
• 3 3/4 cups (1/8-inch-thick) slices peeled parsnip
• 6 cups water
• Cooking spray
• 1 cup whole milk
• 1/3 cup fat-free, less-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (4 ounces) shredded Gruyère cheese
• 2 tablespoons butter
• 1/4 cup panko (Japanese breadcrumbs)

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.
3. 3. Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.
4. 4. Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.