Potato, Turnip, and Spinach Baeckeoffe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.
Step 3
Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.
Step 4
Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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GolfGal's Review
On the weekends, I don't mind puttering around in the kitchen; be prepared as this dish takes at least 40 min between the prep and items to be cooked for the dish, plus 1 hour cook time. My husband always wants meat, so I added 4 oz cooked chicken breast to the 1/2 recipe I made at the same point when I added the mushroom layer. I doubled the qty of spinach. We loved this dish, and everything was perfectly cooked, I use an oven thermometer to ensure the oven is really at 350. I served with Browned Butter Asparagus (CL recipe) and Villa Maria Sauvignon Blanc.
lavonc's Review
This was a fabulous dish. The next time I think I am going to make a few changes. I am going to add more spinach, cook the potatoes and turnips a little before baking (they were undercooked via the recipe instructions). I didn't find it watery at all. Also, I didn't "wipe out the pan" but let the onions saute in the mushroom pan. I also combined different variety of mushrooms which I really liked the different flavors. But the key point is that I am definitely making it again. My boyfriend is a vegetarian and he gave it a 5+ stars.
DoriATL's Review
Wonderful, rich flavor, but large hassle factor. I've made this 3 times now, and my personal best is 90 minutes of prep BEFORE putting this into the oven -- and that's using separate pans for mushrooms and onions. As a side dish, this will feed 6-8 adults. Perfect for entertaining vegetarians. They will appreciate having such a satisfying option to dine on. Too much work for week in, week out eating, but a great special treat.
carriemtx's Review
Wonderfully umami! Rich and warm and delicious. For the appropriate flavor, don't cook the onions and the mushrooms at the same time -- the mushrooms need to reduce, and the onions need to caramelize, and those two things can't happen simultaneously. The caramelized onions turn out more true to form if you use a tablespoon of butter instead of cooking spray. I also used a bit more salt than called for, to bring out more depth in the flavor -- I added another 1/4 teaspoon to the cooked mushrooms. I will be making this dish over and over again, though only on weekends when I have a bit more time. Thanks, Cooking Light, for another keeper!
Dougboy's Review
My sexy girlfriend and I made this to go along with wiener schnitzel. It was excellent. I loved the combination of favors.
Donnamaz's Review
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jamahsan's Review
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Berkowitch's Review
I thought this dish was extraordinarily rich and didn't taste 'light' at all. Great side dish or main course.
brunere's Review
Surprisingly good and satisfying.
yum!