MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Turnip Gratin With Potatoes
 Categories: Vegetables, Cheese
      Yield: 4 Servings
 
      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 Fresh dill; snipped
    1/4 ts Nutmeg; freshly grated
           Salt
           White pepper; freshly ground
    1/2 c  Heavy cream, low-fat milk,
           -or low-fat yogurt
    1/2 c  Chicken stock
    1/2 c  Fresh bread crumbs
    1/2 c  Gruyere, Swiss, or
           - Jarlsberg cheese;
           - freshly grated
 
  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 x 2-1/2" 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 425°F 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.
 
MMMMM