Recipe
Turnip & Potato Gratin with Cheddar
Thinly sliced turnips and potatoes bake beneath a bubbling cheddar crust in a creamy garlic sauce, making a softly layered, savoury side for roast dinners or crisp green salads.
Ingredients
Method
20 mins prep60 mins cook80 mins total
Heat the oven to 180°C (160°C fan) or gas mark 4. Grease a 1.5-litre baking dish with the butter.
Peel the turnips and potatoes, then slice them evenly, about 3mm thick.
Stir the cream, garlic, salt and black pepper together in a bowl.
Arrange alternating layers of turnip and potato in the dish, spooning over a little cream mixture as you build the layers.
Scatter half of the cheddar through the layers, then pour over the remaining cream and finish with the rest of the cheese.
Cover with foil and bake for 45 minutes, then remove the foil and bake for a further 15 minutes until the vegetables are tender and the top is bubbling and golden.
Rest for 10 minutes before serving so the cream thickens slightly and the layers are easier to portion.
Notes
Use a mandoline or a sharp knife to keep the turnip and potato slices close in thickness, otherwise the thinner pieces may soften before the centre is tender.
About this recipe
This turnip and potato gratin brings a gentle sweetness from the turnips together with the familiar richness of potatoes and cheddar. The vegetables soften slowly in a garlic-scented cream, while the cheese forms a savoury, bronzed crust across the top.
Thin, even slices are the key to a tender centre and a neat layered finish. Covering the dish for most of the bake keeps the cream from reducing too quickly; uncover it at the end so the cheddar can bubble and colour. Leave the gratin to settle briefly before serving.
