Turnip, potato & mustard gratin

Turnip, potato & mustard gratin

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(4 ratings)

By

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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

This creamy, comforting side dish makes an indulgent accompaniment for roast pork

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
395
protein
7g
carbs
35g
fat
26g
saturates
14g
fibre
5g
sugar
10g
salt
0.59g
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Ingredients

  • 450ml milk
  • 6 turnips, thickly sliced
  • 6 large potatoes, thickly sliced
  • butter, for greasing
  • 1 garlic clove, halved
  • 350ml double cream
  • 3 tbsp Dijon mustard

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Method

  1. Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
  2. Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
  3. Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through – check with the point of a sharp knife.

Recipe from Good Food magazine, January 2010

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Comments

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sarahcg's picture
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Potato, turnip and mustard gratin....just halved the recipe, and after an hour it still wasn't cooked. So beware if you cook this one!

mandyredmond's picture
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We had a glut of turnips and love this recipe!

scribblecake's picture
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I let the sliced turnips and potatoes soak in the well seasoned cold milk and water mixture for an hour (I believe the salt seasoning and the pepper flavour then infuses into the veg more) before putting on the heat to come to the boil relatively slowly (due to cooking on a Rayburn). Once boiling I take off heat and drain....

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