Recipe by JustJanS
Although this uses yogurt in place of cream, it still results in a nice creamy bake.
Top Review by Lorac
I love the combination of potatoes, onions and turnip (rutebega is what my family called turnip). The yoghurt and mustard gave this dish such a wonderful flavor that I don't think I will ever go back to the cream and cheese version. The slightly sour flavor of the yoghurt sweetened the onions and rutebega while enhancing the overall taste of the dish. The Dijon mustard added a subtle heat and flavor accent. I baked the dish as directed at 350° F but had to recover the dish and bake it another 20 minutes. The next time I would bake it covered for 50 minutes before removing the cover while the the veggies finish cooking and the top browns. You should also plan on letting the dish sit for at least 10 minutes to allow the juices to re-absorb. The leftovers are even better!
- 2 large potatoes, peeled and thinly sliced
- 2 onions, thinly sliced
- 1 large turnip, thinly sliced
- 1 cup chicken stock
- 1 cup natural yoghurt
- 2 tablespoons Dijon mustard
- fresh ground pepper
Directions See How It's Made
- Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
- Whisk together the remaining ingredients and pour carefully over the vegetables.
- Bake, covered, in a moderate oven (180c) for 30 minutes.
- Remove cover and bake for a further 20 minutes or until the vegetables are tender.