How to Cook in Casserole Dishes

by Marion Harris Neil

TURNIPS AU GRATIN

• 9 turnips
• 1 pint (2 cups) white sauce
• 4 heaping tablespoonfuls grated cheese
• 1 heaping tablespoonful (1 oz.) butter
• Salt and pepper

Wash and peel the turnips, soak them in cold salted water for ten minutes. Drain, and cook the turnips in boiling salted water till half cooked.

Drain and cut in slices. Butter a gratin dish; arrange the slices on it in a heap. Heat the sauce, add two tablespoonfuls of the cheese to it; season the turnips with salt and pepper, pour the sauce over, and sprinkle the rest of the grated cheese over the top; put a few pieces of butter here and there, and cook in a hot oven till a light brown color.