Potato Turnip Gratin

 ½ cup finely diced onion

1 Tablespoon butter or margarine

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon pepper

2 Tablespoons flour

1 ⅓ cups 1% or nonfat milk

2 ⅓ cups thinly sliced potatoes

1 cup thinly sliced turnips

¼ cup grated parmesan cheese

4 teaspoons butter or margarine

2 Tablespoons dry bread crumbs

Directions

1. Wash hands with soap and water.
2. Preheat oven tp 350 degrees F. Lightly grease a baking dish
3. In a saucepan over medium heat, sauté onions in 1 Tablespoon margarine until softened.
4. Stir in salt, garlic powder, pepper, and flour until smooth. Add milk slowly, stirring rapidly to avoid lumps. Stir constantly until the sauce bubbles and thickens slightly. Remove from heat .
5. Place mixed potatoes and turnips in layers in the baking dish.
6. Pour sauce over the potato mixture. Sprinkle with parmesan cheese.
7. Melt 2 teaspoons butter; mix with the dry bread crumbs and sprinkle evenly over top.
8. Bake for 50 minutes or until the sauce is bubbling and the bread crumbs have browned. Potatoes and turnips should be tender when poked with a fork. 
9. Refrigerate leftovers within 2 hours.

Notes

• Try making with sliced parsnips instead of turnips.