Turnip, potato & mustard gratin

Turnip, potato & mustard gratin

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(4 ratings)

Prep: 25 mins Cook: 40 mins


Serves 8
This creamy, comforting side dish makes an indulgent accompaniment for roast pork

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal395
  • fat26g
  • saturates14g
  • carbs35g
  • sugars10g
  • fibre5g
  • protein7g
  • salt0.59g


  • 450ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 6 turnips, thickly sliced



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

  • 6 large potatoes, thickly sliced



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

  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 garlic clove, halved
  • 350ml double cream
  • 3 tbsp Dijon mustard


  1. Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.

  2. Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.

  3. Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through – check with the point of a sharp knife.

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Comments, questions and tips

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4th Feb, 2015
Potato, turnip and mustard gratin....just halved the recipe, and after an hour it still wasn't cooked. So beware if you cook this one!
26th Apr, 2012
We had a glut of turnips and love this recipe!
21st Dec, 2011
I let the sliced turnips and potatoes soak in the well seasoned cold milk and water mixture for an hour (I believe the salt seasoning and the pepper flavour then infuses into the veg more) before putting on the heat to come to the boil relatively slowly (due to cooking on a Rayburn). Once boiling I take off heat and drain....
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