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
3
ratings
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 30 mins
Cook min 2 hrs
Vegetarian
- 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.
- 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, salt 0.64 g
Recipe from Good Food magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/1779/
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Ingredients
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This recipe turns a sow's ear into a silk purse - shoulder meat may be cheap, but it's perfectly suited to being slow cooked
3
ratings
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 30 mins
Cook min 2 hrs
Vegetarian
Vegetarian crowd-pleaser
Ingredients
Per serving
803 kcalories, protein 14g, carbohydrate 42g, fat 58 g, saturated fat 37g, fibre 7g, salt 0.64 g
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08 November 2007
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17 September 2009
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