Potato, Turnip, And Spinach Baeckeoffe

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon butter
• 1 lb sliced mushroom cap
• 1 teaspoon minced garlic
• 1 cup wine
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 large thyme, sprig
• 3/4 teaspoon fresh ground black pepper, divided
• 2 tablespoons low-fat cream cheese
• cooking spray
• 4 cups vertically sliced onions (about 2 medium onions)
• 1 (8 ounce) yukon gold potatoes, peeled and cut into (1/4-inch-thick)
• 2 cups packed baby spinach leaves
• 1/2 teaspoon salt, divided
• 1 (6 ounce) turnips, peeled and cut into (1/8-inch-thick)
• 1 1/2 teaspoons chopped fresh tarragon
• 1/4 cup heavy whipping cream
• 1/2 cup shredded gruyere cheese

Recipe

• 1 preheat oven to 350°.
• 2 melt butter in a large nonstick skillet over medium-high heat.
• 3 add mushrooms to pan, and sauté 2 minutes or until lightly browned. stir in garlic; sauté 30 seconds. add wine; cook 2 minutes. add parsley, thyme, and 1/4 teaspoon pepper. cover, reduce heat, and simmer 10 minutes. uncover and cook 6 minutes or until liquid almost evaporates. remove from heat; discard thyme. add cream cheese, stirring until cheese melts. remove mushroom mixture from pan. wipe pan clean with paper towels.
• 4 heat pan over medium-high heat. coat pan with cooking spray. add onion; saute for 5 minutes, stirring frequently. reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. set aside.
• 5 coat a 6-cup baking dish with cooking spray. arrange potato slices in dish, and top with spinach. sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach.
• 6 spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon.
• 7 pour whipping cream over tarragon, and sprinkle evenly with gruyère cheese. cover and bake at 350° for 40 minutes. uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.