This rich gratin is a satisfying accompaniment for roasts. It can be assembled ahead and baked just before serving. Just be sure to bring it to room temperature before baking.
How to Make It
Step 1
Preheat oven to 425°.
Step 2
Place turnips in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 5 minutes. Add potatoes to pan, and simmer for 8 minutes or until potatoes are almost tender. Drain. Sprinkle turnips and potatoes evenly with 1/4 teaspoon salt, and arrange slices in an 11 x 7–inch baking dish coated with cooking spray.
Step 3
Combine 1/4 cup milk, flour, and 1/4 teaspoon thyme in a medium saucepan, and stir with a whisk until well blended. Gradually add remaining 3/4 cup milk, stirring with a whisk until smooth. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook over medium heat for 7 minutes or until thick, stirring frequently. Remove from heat, and add Gruyère cheese, stirring until smooth. Pour cheese mixture over turnip and potato slices, and toss gently.
Step 4
Combine seasoned breadcrumbs and butter; sprinkle over turnip mixture. Bake at 425° for 15 minutes or until thoroughly heated. Serve immediately.
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