Potato, Turnip, And Spinach Baeckeoffe - cooking recipe

Ingredients

1 tablespoon butter
1 lb sliced mushroom cap
1 teaspoon minced garlic
1 cup white 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

Preparation

Preheat oven to 350\u00b0.
Melt butter in a large nonstick skillet over medium-high heat.
Add mushrooms to pan, and saute 2 minutes or until lightly browned. Stir in garlic; saute 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.
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.
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.
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.
Pour whipping cream over tarragon, and sprinkle evenly with Gruyere cheese. Cover and bake at 350\u00b0 for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.