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 Snipped fresh dill
    1/4 ts Freshly grated nutmeg
           Salt
           Freshly ground white pepper
    1/2 c  Heavy cream OR low-fat milk
           -OR low-fat yogurt
    1/2 c  Chicken stock
    1/2 c  Fresh bread crumbs
    1/2 c  Freshly grated Gruyere,
           -Swiss or Jarlsberg cheese
 
  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-by-2 1/2-inch 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 425F 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.