This Potato Turnip Mushroom Gratin is an example of a traditionally rich holiday dish that Jeanette Chen of Jeanette’s Healthy Living has lightened up with a few key ingredients. First. by using half turnips and half potatoes, this gratin is lower in carbohydrates than the standard potato gratin. Although the texture and taste of turnips are different from potatoes (they’re firmer and have a stronger flavor), the color is the same, so this half and half mixture is a great way to sneak in some healthier vegetables. Turnips are high in dietary fiber and vitamin C too, so it’s makes an excellent swap in for potatoes. Jeanette used a food processor to slice the turnips and potatoes which makes prep time much shorter. You can also use thin sliced carrots in place of some of the turnips or potatoes.
Potato Turnip Mushroom Gratin
4 cups thinly sliced peeled potatoes
4 cups thinly sliced peeled turnips
1 cup asiago cheese
1/2 cup low-fat organic milk
1 8-ounce pack Pacific Organic Vegetable Stock
.5 ounce (~1/4 cup) dried mushrooms blend
1 1/2 teaspoon dried thyme
salt and pepper to taste
1/2 cup non-fat Greek yogurt
1 egg, beaten
1 cup raw gruyere cheese, shredded
Preheat oven to 400 degrees.
Toss sliced turnips, potatoes and Asiago cheese together in a bowl. Heat milk, vegetable stock, dried mushrooms, thyme, salt and pepper in a saucepan. Bring to a simmer, then remove from heat and let steep for 20 minutes. Whisk together Greek yogurt and egg. Whisk into liquid mixture.
Lightly grease baking pan. Spoon turnips and potatoes into pan. Pour liquid mixture on top. Sprinkle with Gruyere cheese. Cover with lightly oiled aluminum foil. Bake covered for 35-40 minutes. Uncover pan and continue baking for another 20 minutes or until top is nicely browned.