PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion with melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from the oven, remove cover and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese. Replace in oven, uncovered, another 20 to 25 minutes. If the gratin is golden brown, its ready to serve. If not, preheat broiler. Place gratin under broiler about 3 minutes to brown top before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 4|
|Calories from Fat: 90 (49%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 28.3mg||9 %|
|Sodium 221.4mg||8 %|
|Potassium 501.2mg||13 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 13.9g|
|Protein 6.4g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 182
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