0.8 pound baking potato peeled cut into (1/8-inch-thick) slices
0.5 teaspoon pepper black
0.8 cup less-sodium chicken broth fat-free
3 ounces gruyère cheese divided grated
0.5 teaspoon kosher salt
1.3 pounds turnips peeled cut into (1/8-inch-thick) slices
Equipment
sauce pan
oven
baking pan
aluminum foil
broiler
Directions
Place turnips in saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender.
Drain; pat dry.
Preheat oven to 35
Arrange one third of turnips in a 2-quart baking dish coated with cooking spray; sprinkle with one third of salt and one third of pepper. Arrange half of potato over turnip.
Sprinkle 6 tablespoons cheese evenly over potato. Arrange one third turnip over cheese; sprinkle with one third of salt and one third of pepper. Arrange remaining potato over turnip. Arrange remaining turnip over potato; sprinkle with remaining salt and remaining pepper.
Pour broth over vegetables. Cover with foil, pressing foil down onto turnip slices.
Bake at 350 for 1 hour.
Preheat broiler.
Uncover turnips; sprinkle with the remaining 6 tablespoons cheese. Broil 8 minutes or until lightly browned.
