A low carb swap for the ages! (Turnip, Potato and Leek Gratin with Gruyere)

My Spring of local produce with Covey Rise Farms has come to an end. I am sad to see it go, but they will be doing it again in the fall.  Now I get to go back to meal planning way in advance, which will help me get more posts going for the blog hopefully.

I digress.  I should be talking about the delicious au gratin I have for you today.  While it still has potatoes, I swapped half  for turnips.  What a dang good idea, saving carbs and calories without sacrificing taste! The leeks in it also bring some great taste.  It called for milk and since I only use vanilla almond milk, I decided to bring out my leftover spring onion soup as a replacement.  Even more flavor!  

This was very yummy, and I am inspired to do more potato swaps with turnips now!  Have you ever swapped turnips in for something?  Do you love au gratin even if it is out of a box like me?  Full recipe to follow the montage.

Cheesy and delicious!

All veggies and cheese, all you need!

 I would have skinned better you wouldn't be able to tell them apart!

Leeks are high maintenance!

But they are a pretty color!

Cheese always makes it better!

And it is even better when melted!

I served it with my favorite treat, boneless but still with skin chicken breasts!

Turnip, Potato and Leek Gratin with Gruyere (adapted from Cooking Light)

2 1/2 cups milk (I subbed spring onion soup, whole, skim or plain almond will work)
1 pound potatoes, peeled and very thinly sliced
1 pound white turnips, peeled and very thinly sliced

2 garlic cloves, smashed

half of a small shallot, minced

1 tablespoon unsalted butter
1 large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon kosher salt, divided
2 ounces Gruyère cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/2 teaspoon freshly ground black pepper

Preheat oven to 375°F.  Combine milk, potatoes, turnips and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes and turnips are almost tender. Drain in a colander over a bowl, reserving 1/2 cup milk mixture.  Melt butter in a 10-inch cast-iron skillet over medium heat. Add leek and shallot; cook 8 minutes or until tender, stirring occasionally. Remove pan from heat. Arrange half of potato/turnip slices in a single layer in bottom of skillet or a gratin dish; top evenly with half of leek mixture. Sprinkle with 1/2 teaspoon salt and 1/4 cup Gruyère cheese. Repeat layers with remaining half of potatoes/turnips, remaining half of leek mixture, remaining 1/2 teaspoon salt, and remaining 1/4 cup Gruyère. Drizzle with reserved 1/2 cup milk mixture; sprinkle with Parmesan. Cover pan with foil; bake at 375°F for 25 minutes or until cheese melts. Remove foil from pan. Turn on broiler (do not remove pan from oven). Broil 5 minutes or until bubbly and golden brown. Remove pan from oven, and sprinkle with pepper and serve.

Happy Cooking!

Missy