Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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°.

Recipe by Cooking Light December 2008


Recipe Summary

8 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat broiler.

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

Nutrition Facts

96 calories; calories from fat 32%; fat 3.4g; saturated fat 1.9g; mono fat 1g; poly fat 0.2g; protein 4.7g; carbohydrates 12.4g; fiber 1.9g; cholesterol 11mg; iron 0.6mg; sodium 243mg; calcium 130mg.