Scalloped Turnips and Potatoes

Serves 4 to 6.

Note: There's no doubt that scalloped potatoes are fabulously rich and warming. This twist on the beloved dish is even more flavorful thanks to the turnips that lighten the texture and add some zip. From Beth Dooley.

• 1 tbsp. unsalted butter, softened

• 2 sprigs fresh thyme

• 1 small bay leaf

• 2 tsp. whole peppercorns

• 2 large turnips, sliced about 1/8 -in. thick

• 1 large Yukon Gold potato, sliced about 1/8-in. thick

• 1 c. half-and-half

• 2 garlic cloves, smashed

• 1 tsp. salt, or more to taste

• 1/2 c. grated Cheddar cheese


Preheat oven to 400 degrees and generously butter a gratin dish or casserole. Make a bouquet garni by putting the thyme, bay leaf and peppercorns into a spice bag, tea ball or square of cheesecloth to tie with a string.

Put the turnips, potatoes, half-and-half, garlic, salt and bouquet garni into a large pot and set over high heat to bring to a boil. Immediately reduce heat and simmer until the potatoes and vegetables are just tender, about 10 minutes. Remove from the heat and discard the bouquet garni and garlic.

Spread the turnips and potatoes out into the gratin pan with the half-and-half mixture. Sprinkle the cheese over the top. Bake until golden brown and thickened, about 15 to 20 minutes.

Nutrition information per each of 6 servings:

Calories 170 Fat 10 g Sodium 514 mg

Carbohydrates 17 g Saturated fat 6 g Calcium 134 mg

Protein 5 g Cholesterol 30 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch, 2 fat.