Turnip-Cruyere Gratin

Great for an accompaniment for roasts. It can be assembed ahead and baked just before serving. Just be sure to bring it to room temperture before baking.

1 lb turnips, peeled and cut into 1/4-inch thick slices
1 lb baking potatoes, peeled and cut into 1/4-inch thick slices
1/2 t salt, divided
Cooking spray
1 c fat-free milk, divided
2 T flour
1/4 t dried thyme
1/4 t freshly ground black pepper
6 T (1 1/2 oz) shredded Gruyere cheese
3 T seasoned breadcrumbs
1 T butter, melted

Preheat over to 425.

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 t salt, and arrange slices in an 11 x 7-inch baking dish coated with cooking spray.

Combine 1/4 c milk, flour, and 1/4 t thyme in a medium saucepan, and stir with a whisk until well blended. Gradually add remaining 3/4 c milk, stirring with a whisk until smooth. Stir in remaining 1/4 t salt and 1/4 t black pepper. Cook over medium heat for 7 minutes or until thick, stirring frequently. Remove from heat, and add Gruyere cheese, stirring until smooth. Pour cheese mixture over turnip and potato slices, and toss gently.

Combine seasoned breadcrumbs and butter; sprinkle over turnip mixture. Bake at 425 for 15 minutes or until thoroughly heated. Serve immediately. Yield: 6 servings.

Calories 166; Fat 4.5 g