Name: Parsnip, potato & St Gall cheese gratin
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Cuisine: Irish
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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Parsnip, potato & St Gall cheese gratin

Parsnip, potato & St Gall cheese gratin

Richard Corrigan

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Serves 6 - 8

More effort

Prep: 30 mins

Cook: 2 hrs

A star rating of 4.7 out of 5.7 ratingsRate

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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

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Daube of pork

A star rating of 4.4 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal803
fat58g
saturates37g
carbs42g
sugars12g
fibre7g
protein14g
salt0.64g

low

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.

Recipe from Good Food magazine, March 2006

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A star rating of 4.7 out of 5.7 ratings

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