I used a food processor to slice the turnips and potatoes which makes prep time much shorter. You can also use thin sliced carrots in place of some of the turnips or potatoes.
Prep Time40minutes
Cook Time1hour
Total Time1hour40minutes
Servings6-8
Ingredients
4cupsthinly sliced peeled potatoes
4cupsthinly sliced peeled turnips
1cupasiago cheese
1/2cuplow-fat organic milk
1 8-ouncepack Pacific Organic Vegetable Stock
.5 ounce~ 1/4 cup dried mushrooms blend
1 1/2teaspoondried thyme
salt and pepper to taste
1/2cupnon-fat Greek yogurt
1eggbeaten
1cupraw gruyere cheeseshredded
Instructions
Preheat oven to 400 degrees.
Toss sliced turnips, potatoes and Asiago cheese together in a bowl. Heat milk, vegetable stock, dried mushrooms, thyme, salt and pepper in a saucepan. Bring to a simmer, then remove from heat and let steep for 20 minutes. Whisk together Greek yogurt and egg. Whisk into liquid mixture.
Lightly grease baking pan. Spoon turnips and potatoes into pan. Pour liquid mixture on top. Sprinkle with Gruyere cheese. Cover with lightly oiled aluminum foil.
Bake covered for 35-40 minutes. Uncover pan and continue baking for another 20 minutes or until top is nicely browned.