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Potato Turnip Mushroom Gratin


6-8 servings


4 cups thinly sliced peeled potatoes
4 cups thinly sliced peeled turnips
1 cup asiago cheese
½ cup low-fat organic milk
1 8-ounce pack Pacific Organic Vegetable Stock
.5 ounce (~ ¼ cup) dried mushrooms blend
1½ teaspoon dried thyme
salt and pepper to taste
½ cup non-fat Greek yogurt
1 egg, beaten
1 cup raw gruyere cheese, shredded



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