Ingredients
- 550g medium potatoes (Desirée, King Edward, or Maris Piper)
- 550g large turnips or swede
- 500ml cream (or you can do ½ cream and ½ milk)
- 1 tsp fresh thyme leaves (if possible)
- 10g/10 pinches sea salt
- 1g/2 pinches freshly ground black or white pepper
- 10g/2 cloves garlic peeled and crushed
TURNIP AND POTATO GRATIN
Method
- Pre-heat the oven to 160°C Wash & peel the potatoes and turnips
- Pat dry and slice them 2mm thick (a Japanese mandolin is perfect for this job)
- On medium heat, in a small saucepan, bring the cream to a simmer
- Add the seasoning, thyme leaves and crushed garlic and leave to infuse off the heat Mix the sliced vegetables in a large gratin dish and layer the sliced vegetables halfway up the dish; pour half the warm cream through a strainer over the sliced vegetabl
- Add the remaining sliced vegetables, making sure you top the gratin with a layer of just potatoes as this will give you a golden crust
- Pour over the remaining sieved cream and discard the garlic
- Press gently with the back of a spoon to ensure the cream is evenly distributed Cover with tin foil and bake in the pre-heated over for 40 minutes Remove the tin foil and continue to cook for a further 30 minutes until the top is golden brown and the v
Comments
A FEW TIPS ON COOKING AU GRATIN
Don’t wash the potatoes after you have sliced them as the starch present will bind the layers together and also give a good caramelisation.
If you leave a layer of turnips on the top they will dry out and curl up.
Cooking - The gratin is cooked when the tip of a sharp knife cuts into the gratin with little resistance (you shouldn’t feel the layers).
Thanks to the following producers for making their fantastic produce available
WAIRUNA ORGANICS for the turnip
BRYDONE ORGANIC GROWERS for the potatoes
Click here to download a printable version of this recipe
