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Potato Turnip Gratin

Rich and creamy root vegetables, flavored with tangy parmesan cheese and topped with crunchy breadcrumbs.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Baking dish of potatoes and turnips with a crispy top layer of breadcrumbs.
Prep time: 30 minutes
Cook time: 60 minutes
Makes: 4 Cups
Nutrition Facts: View label

Ingredients

½ cup finely diced onion
1 Tablespoon butter or margarine
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
2 Tablespoons flour
1 ⅓ cups 1% or nonfat milk
2 ⅓ cups thinly sliced potatoes
1 cup thinly sliced turnips
¼ cup grated parmesan cheese
4 teaspoons butter or margarine
2 Tablespoons dry bread crumbs

Directions

  1. Wash hands with soap and water.
  2. Preheat oven tp 350 degrees F. Lightly grease a baking dish
  3. In a saucepan over medium heat, sauté onions in 1 Tablespoon margarine until softened.
  4. Stir in salt, garlic powder, pepper, and flour until smooth. Add milk slowly, stirring rapidly to avoid lumps. Stir constantly until the sauce bubbles and thickens slightly. Remove from heat .
  5. Place mixed potatoes and turnips in layers in the baking dish.
  6. Pour sauce over the potato mixture. Sprinkle with parmesan cheese.
  7. Melt 2 teaspoons butter; mix with the dry bread crumbs and sprinkle evenly over top.
  8. Bake for 50 minutes or until the sauce is bubbling and the bread crumbs have browned. Potatoes and turnips should be tender when poked with a fork. 
  9. Refrigerate leftovers within 2 hours.

Notes

  • Try making with sliced parsnips instead of turnips.

Comments

WOW!  Just saw this featured in the Oregon Harvest for Schools video for turnips and it looks sooooo good I had to try it.  SUCH an easy recipe, so fast to prep and it lived up to the video and tasted amazing.  I didn't have turnips so I only used potatoes, and also I had to try a different cheese as we were out of Parm.  All good and the leftovers tasted even more flavorful!   

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