A simple light and healthy entree or side. Utilizing both the turnip and the potato will add a balanced earthy, peppery flavor profile. With a soy milk option it appeals to most and keeps its integrity and remains shelf stable for a few extra days. Enjoy this dish that is cooked without seasonal boundaries
434 per serving
- 6 Turnips, peeled and sliced
- 4 russet or idaho potatoes, peeled and sliced
- 2 yellow onion, sliced 1/4 inch thick
- 2 cup Low Fat Mozzarella Cheese
- 1 cup bread crumbs, homemade
- 4 tablespoons Mixed Herbs, thyme, basil, rosemary etc...
- 1 tablespoons salt and pepper, To Taste
- 2 cup soy milk, unflavored
In a shallow casserole pan, wipe entire bottom of the pan with olive oil. In a larger bowl place turnips, potatoes, onions, cheese and soy milk. Season this mixture with salt and pepper and mix the mixture thoroughly to ensure all the cheese and onions are integrated. Once you have achieved this, pour the mixture into your casserole pan along with any residual cream. In a separate mixing bowl mix the herbs and breadcrumbs and season with a touch of salt and pepper. Once the herbs are evenly distributed, dust mixture over the gratin. Cover the gratin with plastic and aluminum foil and bake at 350 degrees for 45 minutes or until potatoes are knife tender. Remove from oven and allow to cool to room temperature before refrigerating.