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Maine Potato-Turnip Gratin

  • 30minutes
  • 235calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pound(s) (about 6 medium)

  2. all-purpose potatoes , peeled and cut into 1/4-inch-thick slices

  3. 1 pound(s) (about 4 medium)

  4. turnips , peeled and cut into 1/4-inch-thick slices

  5. Salt

  6. 2 tablespoon(s) (1/4 stick)

  7. margarine or butter

  8. 1 medium onion , halved and thinly sliced

  9. 1 cup(s) heavy or whipping cream

  10. 1/4 teaspoon(s) coarsely ground black pepper

  11. 1/8 teaspoon(s) ground nutmeg

  12. 4 tablespoon(s) grated Parmesan cheese

  13. 2 tablespoon(s) plain dried bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Grease shallow 2 1/2-quart casserole.

  2. In 4-quart saucepan, heat potatoes, turnips, 1 teaspoon salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, until vegetables are fork-tender. Drain well; arrange potato and turnip slices, overlapping, in casserole.

  3. Meanwhile, in 2-quart saucepan, melt 1 tablespoon margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes. Stir in cream, pepper, nutmeg, 2 tablespoons Parmesan cheese, and 1 teaspoon salt; cook 1 minute. Pour onion mixture over potato and turnip slices.

  4. In cup, mix bread crumbs, 2 tablespoons Parmesan cheese, and 1 tablespoon melted margarine or butter. Sprinkle over potato and turnip mixture. Bake 25 minutes or until bubbly and golden.

  5. Tips & Techniques Potatoes and turnips can be peeled and sliced ahead of time without discoloring by keeping them submerged in a bowl of cold water for up to 6 hours. We precook them on the range for 8 to 10 minutes to reduce oven time.

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