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Turnip and gruyere gratin

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)


  • 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

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recipe/turnip and gruyere gratin.txt ยท Last modified: March 16, 2011 by Dave Leach

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