Eastham Turnip-Potato Gratin

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°.

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 1 1/4  pounds  medium turnips, peeled and cut into (1/8-inch-thick) slices
• Cooking spray
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  black pepper
• 3/4  pound  baking potato, peeled and cut into (1/8-inch-thick) slices
• 3/4  cup  (3 ounces) grated Gruyère cheese, divided
• 3/4  cup  fat-free, less-sodium chicken broth

Preparation

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

2. Preheat oven to 350°.

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.

4. Preheat broiler.

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

Nutritional Information

Calories:

96 (32% from fat)

Fat:

3.4g (sat 1.9g,mono 1g,poly 0.2g)

Protein:

4.7g

Carbohydrate:

12.4g

Fiber:

1.9g

Cholesterol:

11mg

Iron:

0.6mg

Sodium:

243mg

Calcium:

130mg