Potato & Turnip Bake

Although this uses yogurt in place of cream, it still results in a nice creamy bake.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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

1. Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
2. Whisk together the remaining ingredients and pour carefully over the vegetables.
3. Bake, covered, in a moderate oven (180c) for 30 minutes.
4. Remove cover and bake for a further 20 minutes or until the vegetables are tender.