Turnip gratin

Turnip gratin

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Prep: 20 mins Cook: 1 hr

More effort

Serves 4 - 6
This rich side dish is similar to potato dauphinoise - turnips and potatoes are layered up with double cream and garlic and baked

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving (6)

  • kcal620
  • fat56g
  • saturates34g
  • carbs23g
  • sugars6g
  • fibre5g
  • protein5g
  • salt0.4g
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Ingredients

  • 600g potatoes, such as Maris Piper, peeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 600g turnips, peeled
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 600ml pot double cream
  • 3 garlic cloves, grated
  • ground white pepper, to taste
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • large knob of butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Preheat the oven to 150C/130C fan/gas 2. Thinly slice the potatoes and turnips to about 2mm thick – you can use a Japanese mandolin if you have one – then toss together in a large bowl. Pour the cream in a pan, then add the garlic, plenty of salt and some white pepper – be generous when seasoning the cream as the potatoes and turnips aren’t seasoned separately. Bring the cream to the boil, then remove from the heat and put to one side. Grease a large gratin dish and layer a third of the potatoes and turnips in the dish, slightly overlapping each other as if you are building a wall. Pour over a third of the warm cream, then continue in this way with the remaining potatoes, turnips and cream.

  2. Put the gratin in the oven and cook for 20 mins. Remove the dish from the oven and push the potatoes and turnips down with a fish slice. This will help to release the starches and the cream will eventually reduce and thicken. Put the gratin back in the oven and repeat the process every 10 mins until the potatoes and turnips feel tight and firm. Return to the oven for another 20 mins and cook until golden brown and tender – test by inserting a sharp knife through the potatoes and turnips. Remove from the oven and leave to cool slightly.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
mrsreid3
4th Jan, 2015
what temp on this oven recipe
goodfoodteam's picture
goodfoodteam
13th Jan, 2015
Hi mrsreid3 thanks for bringing this to our attention, this was missing originally but has now been included. Apologies for any inconvenience. 
Julia S
24th Dec, 2014
Step 2. - What oxtail?
goodfoodteam's picture
goodfoodteam
13th Jan, 2015
Hi Julia S, thanks for bringing this to our attention, there was a mistake in the method originally but this has now been corrected. Apologies for any confusion. 
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