3 tbsp. unsalted butter
1 lb. turnips, peeled & coarsely grated
1/2 lb. boiling potatoes, peeled & coarsely grated
1 tbsp. fresh dill
1/4 tsp. nutmeg
Salt & white pepper to taste
1/2 c. heavy cream
1/2 c. chicken stock
1/2 c. fresh bread crumbs
1/2 c. grated Gruyere, Swiss or Jarlsberg cheese

Preheat oven to 425 degrees. In heavy pan melt butter over moderate heat. Cook turnips and potatoes, stirring occasionally, for 10 minutes. Stir in dill, nutmeg and salt and white pepper to taste, heat briefly and transfer mixture to a buttered, shallow baking dish (gratin dish). Smooth surface with a spatula.

In a small dish, whisk together heavy cream and stock. Pour over turnip-potato mixture. Sprinkle with bread crumbs and the gruyere. Bake the grain on a baking sheet in the middle of the oven for 20 to 25 minutes or until the top is golden brown.