Food

Potato and turnip gratin recipe

A creamy, comforting way to savour those wintery root vegetables

Written by Medibank
Homemade Cheesey Scalloped Potatoes with Parsley Flakes

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.









What to do

    1. Pre-heat the oven to 160°C. Wash and peel the potatoes and turnips (or swede). Pat dry and slice them 2 mm thick (a mandolin is perfect for this job).

    2. On medium heat in a small saucepan, bring the cream to a simmer. Add the seasoning, thyme leaves and crushed garlic and leave to infuse off the heat.

    3. Combine the sliced vegetables and layer halfway up the dish; pour half the warm cream through a strainer over the sliced vegetables. Sprinkle with parmesan. Add the remaining sliced vegetables, making sure you top the gratin with a layer of just potatoes. Pour over the remaining cream. Sprinkle with parmesan (or other grated cheese) for a golden crust.

    4. Cover with foil and bake in a pre-heated oven for 40 minutes. Remove the foil and continue to cook a further 30 minutes until the top is golden brown and the vegetables are cooked (when the tip of a knife cuts into the gratin easily.)

Recipe provided by the Australian Farmers' Markets Association. Find your nearest farmers' market at farmersmarkets.org.au

Written by Medibank

Previous article

Pork with rice and black beans recipe

Next article

Powerful proteins

Related articles

Subscribe to receive the best from Live Better every week. Healthy recipes, exercise tips and activities, offers and promotions – everything to help you eat, move and feel better.

 

By clicking sign up I understand and agree to Medibank's privacy policy

Thanks for subscribing. You’re on the road to a better, healthier version of you!