| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Swiss |
Vegetables, Cheese |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 4 |
md |
Turnips (1 lb), peeled and coarsely grated |
| 2 |
|
Boiling potatoes (1/2 lb), peeled and coarsely grated |
| 1 |
tb |
Snipped fresh dill |
| 1/4 |
ts |
Freshly grated nutmeg |
|
|
Salt |
|
|
Freshly ground white pepper |
| 1/2 |
c |
Heavy cream OR low-fat milk OR low-fat yogurt |
| 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Fresh bread crumbs |
| 1/2 |
c |
Freshly grated Gruyere, Swiss or Jarlsberg cheese |
INSTRUCTIONS
In a heavy skillet, melt butter over moderately low heat. When foam
subsides, add turnips and ptatoes and cook, stirring occasionally, 10
minutes. Add dill, nutmeg, salt and pepper to taste and mix well. Heat
briefly. Butter a 15-by-2 1/2-inch oval gratin dish. Transfer turnip
mixture to gratin dish and smooth surface with a spatula. (Gratin can be
prepared 24 hours ahead to this point and refrigerated.) In a small bowl,
whisk together heavy cream and stock, and pour it over turnip mixture in
gratin dish. Sprinkle top with bread crumbs and Gruyere cheese. Bake in a
preheated 425F oven 20 to 25 minutes, or until top is golden. Serve from
gratin dish. Note: If yogurt or low-fat milk are used, bake 5 minutes
longer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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