Turnip-Parsnip Gratin

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Ingredients

3 3/4 cups (1/8-inch-thick) slices peeled turnip

3 3/4 cups (1/8-inch-thick) slices peeled parsnip

6 cups water

Cooking spray

1 cup whole milk

1/3 cup fat-free, less-sodium chicken broth

2 tablespoons all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup (4 ounces) shredded Gruyère cheese

2 tablespoons butter

1/4 cup panko (Japanese breadcrumbs)

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