8 servings (serving size: 3/4 cup)

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°.

How to Make It

Step 1

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

Step 2

Preheat oven to 350°.

Step 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.

Step 4

Preheat broiler.

Step 5

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

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