Parsnip, potato & St Gall cheese gratin

Parsnip, potato & St Gall cheese gratin

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

Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 hrs

Vegetarian

Vegetarian

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.

Per serving

803 kcalories, protein 14g, carbohydrate 42g, fat 58 g, saturated fat 37g, fibre 7g, sugar 12g, salt 0.64 g

Recipe from Good Food magazine, March 2006.

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Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 hrs

Vegetarian

Vegetarian

Vegetarian crowd-pleaser

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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Per serving

803 kcalories, protein 14g, carbohydrate 42g, fat 58 g, saturated fat 37g, fibre 7g, sugar 12g, salt 0.64 g

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