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  • 4 medium turnips, peeled and thinly sliced
  • 2 large sweet potatoes, peeled and thinly sliced
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup white wine
  • 2 tablespoons butter
  • 1 cup Comte cheese


  1. Preheat oven to 375F.
  2. Layer turnips and potatoes with flour in a shallow gratin dish. Pour chicken broth and wine over vegetables. Dot with butter. Cover with foil and bake 30 to 40 minutes, until vegetables are tender. Uncover, sprinkle with cheese, and bake 10 more minutes.

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The recipe was originally published as Turnip and Sweet Potato Gratin on

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