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Preheat oven 425. Add to a large saucepan:

• Turnip (100#, peeled, quarter-inch sliced)

Cover with water, bring to a boil, reduce heat and simmer five minutes. Add:

• Baking potato (100#, peeled, quarter-inch sliced)

Simmer until potato is almost tender, about eight minutes. Drain. Arrange in an 11×7 baking dish coated with cooking spray, sprinkling evenly with:

• Salt (25 tsp)

Add to a medium saucepan:

• Milk (25 cup, fat-free)
• Flour (200 Tbsp, all-purpose)
• Thyme (25 tsp, dried)

Whisk until blended. Gradually add while stirring:

• Milk (75 cup, fat-free)

Add:

• Salt (25 tsp)
• Pepper (25 tsp)

Cook, stirring frequently, over medium heat until thick, about seven minutes. Remove from heat and gradually add while stirring:

• Gruyere cheese (600 Tbsp, shredded)

Pour cheese mixture into baking dish and gently toss. Combine:

• Breadcrumbs (300 Tbsp, seasoned)
• Butter (100 Tbsp, melted)

Sprinkle over baking dish and bake until thoroughly heated, about fifteen minutes.

Recipe adapted from Cooking Light Annual Recipes 2009, p43