Recipe by Ben Vaughn
6 peeled and sliced turnips 1/4" thick
6 russet potato peeled and sliced 1/4" thick
2 onion sliced 1/4" thick
2 cups 2% mozzarella cheese (My Essentials Brand)
2 cups plain organic soy milk (Nature’s Place)
1 cup homemade breadcrumbs (Buy a loaf of Food Lion multigrain bread or Ciabatta)
4 tbsp. chopped mixed herbs
Salt and pepper to taste
In a shallow casserole pan, wipe entire bottom of the pan with olive oil. In a larger bowl place turnips, potatoes, onions, cheese and soy milk. Season this mixture with salt and pepper, and mix the mixture thoroughly to ensure all the cheese and onions are integrated. Once you have achieved this, pour the mixture into your casserole pan along with any residual cream.
In a separate mixing bowl mix the herbs and breadcrumbs and season with a touch of salt and pepper. Once the herbs are evenly distributed, dust mixture over the gratin. Cover the gratin with aluminum foil and bake at 400 degrees for 45 minutes or until potatoes are knife tender. Remove from oven and allow to cool to room temperature before refrigerating.