Parsnip, potato & St Gall cheese gratin

Parsnip, potato & St Gall cheese gratin

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(5 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs

Skill level

Moderately easy

Servings

Serves 6 - 8

St Gall is one of the best Irish cheeses to cook with, but it will also sit happily alongside a few other varieties on a cheese board

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
803
protein
14g
carbs
42g
fat
58g
saturates
37g
fibre
7g
sugar
12g
salt
0.64g

Ingredients

  • 3 large parsnips
  • 4 large potatoes
  • 4 onions, finely sliced
  • 175g Irish St Gall cheese, mature cheddar or gruyere, grated
  • 600ml double cream

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.
  2. Cover with foil and bake in the oven for 2 hrs, alongside the pork. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.

Recipe from Good Food magazine, March 2006

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Comments

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aaronpull's picture

do you leave the core of parsnips in so they are roundly sliced? or do you still take the core out?

throssell56's picture

This is a wonderful dish and goes so well with the daube of pork and roast shoulder of lamb.

dina2011's picture
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I substituted the St. Gall cheese for Gouda, used oat cream and topped the gratin liberally with fresh parsley. What a delight! I will definitely make this again.

fancypants76's picture
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I make this all the time as my default dauphinoise - much creamier than normal and properly delicious with the daube of pork as recommended.

cdowdeswell's picture
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Awesome, tasty, yum!!

lizarimmer's picture
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Cheesy and good, though I may use less onion next time to let the other flavours come out more.

vickpole's picture
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Very good!!

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