Turnip Parsnip Gratin

By englandt

Ingredients

• 3 3/4 1/8" thick slices peeled turnip
• 3 3/4 1/8" thick slices peeled parsnip
• 6 cups water
• Cooking spray
• 1 Cup whole milk
• 1/3 c chicken broth
• 2 T flour
• 1 t kosher salt
• 1/2 t black pepper
• 1 C shredded cryuere cheese
• 2 T butter
• 1/4 c panko

Preparation

Step 1

Preheat oven to 440
Combine first 3 ingredients, bring to boil. Reduce heat, simmer 7 min or until almost tender. Drain & let stand 5 min. Arrange about 1/2 c vegetable mixture into each of 8 (5 1/2") round gratin dishes coated w/cooking spray.
Combine milk, broth, flour, salt and pepper in saucepan over med-high heat, stirring with a whish until thick. Remove from heat, add cheese and stir until smooth. Spoon about 3 T sauce over each serving.
Melt butter in medium skillet over med-high heat. Add panko; toast 2 min stirring constantly. Sprinkle evenly over cheese mixture. Bake at 400 for 15 min oruntil bubbly and golden brown. Let stand 5 min before serving.