Potato and turnip gratin recipe
A creamy, comforting way to savour those wintery root vegetables.
550 g medium potatoes (Desirée, King Edward), sliced
550 g large turnips or swede, sliced
500 ml cream (or you can do ½ cream and ½ milk)
1 teaspoon fresh thyme leaves
10 g/10 pinches sea salt
1 g/2 pinches freshly ground black or white pepper
10 g/2 cloves garlic peeled and crushed
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