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Cooking Light Turnip Potato Gratin takes several minutes to prepare.

Cooking Light Turnip Potato Gratin takes several minutes to cook.

Cooking Light Turnip Potato Gratin makes 6 servings.

The ingredients for Cooking Light Turnip Potato Gratin are:

Turnips, 2 cups sliced
Yukon Gold Potato, 2.5 cups sliced
Milk, nonfat, 2/3 cup
College Inn Chicken Broth - 99% Fat Free, 3.5 tablespoons
King Arthur Unbleached White Whole Wheat Flour, 14 tablespoons
Cabot (Extra Sharp Cheddar Cheese), 2.5 oz
Smart Balance Buttery Spread, 1.33 tbsp
Ian's Panko Whole Wheat Breadcrumbs, 2.5 tablespoons

Here is how you make Cooking Light Turnip Potato Gratin:

1. Preheat oven to 400?.2. Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.3. Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.4. Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400? for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.Serving Size: Makes 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user SKGUDMU.

The nutritional information for Cooking Light Turnip Potato Gratin is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 151.5

• Total Fat: 6.0 g
• Cholesterol: 13.1 mg
• Sodium: 188.0 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 2.6 g
• Protein: 6.2 g