Categories: Vegetables, Cheese 
      Yield: 4 servings 
  
      3 tb Unsalted butter 
      4 md Turnips (1 lb), peeled and 
           -coarsely grated 
      2    Boiling potatoes (1/2 lb), 
           -peeled and coarsely grated 
      1 tb Snipped fresh dill 
    1/4 ts Freshly grated nutmeg 
           Salt 
           Freshly ground white pepper 
    1/2 c  Heavy cream OR low-fat milk 
           -OR low-fat yogurt 
    1/2 c  Chicken stock 
    1/2 c  Fresh bread crumbs 
    1/2 c  Freshly grated Gruyere, 
           -Swiss or Jarlsberg cheese 
  
  In a heavy skillet, melt butter over moderately low heat.  When foam 
  subsides, add turnips and ptatoes and cook, stirring occasionally, 10 
  minutes.  Add dill, nutmeg, salt and pepper to taste and mix well.  Heat 
  briefly.  Butter a 15-by-2 1/2-inch oval gratin dish.  Transfer turnip 
  mixture to gratin dish and smooth surface with a spatula.  (Gratin can be 
  prepared 24 hours ahead to this point and refrigerated.) In a small bowl, 
  whisk together heavy cream and stock, and pour it over turnip mixture in 
  gratin dish.  Sprinkle top with bread crumbs and Gruyere cheese. Bake in a 
  preheated 425F oven 20 to 25 minutes, or until top is golden. Serve from 
  gratin dish. Note: If yogurt or low-fat milk are used, bake 5 minutes 
  longer.