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Parsnip, potato & St Gall cheese gratin

Parsnip, potato & St Gall cheese gratin

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal803
fat58g
saturates37g
carbs42g
sugars12g
fibre7g
protein14g
low insalt0.64g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2006

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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