TURNIP AND POTATO GRATIN
ready to bake |
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
Method
Wash & peel the potatoes and turnips. Pat dry and slice them 2mm thick (a Japanese mandolin is perfect for this job).
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 vegetables are just cooked in the middle
Leave to cool for 5 minutes before serving.
Don’t wash the potatoes after we have sliced them as the starch present will bind the 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).