Cheesy Turnip and Potato Gratin

Replacing turnip for some of the potatoes not only reduces carbs but also adds another layer of flavor. I also chose to use half-and-half over whipping cream to lighten things up a bit.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.

Step: 2

Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.

Step: 3

Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.

Step: 4

Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.

Step: 5

Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

Per Serving: 221 calories; protein 9.7g; carbohydrates 17.9g; fat 12.6g; cholesterol 37.6mg; sodium 184.3mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .