Directions:
- Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.95 Kcal (841 kJ) | ||
| Calories from fat | 58.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 10% | |
|---|---|---|---|
| Cholesterol | 16.78mg | 6% | |
| Sodium | 248.49mg | 10% | |
| Potassium | 828.85mg | 18% | |
| Total Carbs | 33.33g | 11% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 6.75g | 14% | |
| Vitamin C | 48.6mg | 81% | |
| Iron | 122.4mg | 680% | |
| Calcium | 106.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 72.4 Kcal (303 kJ) | ||
| Calories from fat | 21.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 10% | |
|---|---|---|---|
| Cholesterol | 6.05mg | 6% | |
| Sodium | 89.52mg | 10% | |
| Potassium | 298.61mg | 18% | |
| Total Carbs | 12.01g | 11% | |
| Sugars | 2.01g | 22% | |
| Dietary Fiber | 1.28g | 14% | |
| Protein | 2.43g | 14% | |
| Vitamin C | 17.5mg | 81% | |
| Iron | 44.1mg | 680% | |
| Calcium | 38.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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