Eastham Turnip-Potato Gratin

• 1 1/4 pounds medium turnips, peeled and cut into (1/8-inch-thick) slices
• Cooking spray
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 pound baking potato, peeled and cut into (1/8-inch-thick) slices
• 3/4 cup (3 ounces) grated Gruyere cheese, divided
• 3/4 cup fat-free, less-sodium chicken broth

1. Place turnips in saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender. Drain; pat dry.
2. Preheat oven to 350u0b0.
3. 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 350u0b0 for 1 hour.
4. Preheat broiler.
5. Uncover turnips; sprinkle with the remaining 6 tablespoons cheese. Broil 8 minutes or until lightly browned.

cooking spray, kosher salt, black pepper, baking potato, gruyuere cheese, chicken broth

Taken from www.myrecipes.com/recipe/eastham-turnip-potato-gratin (may not work)