Jim Tynan’s potato and turnip gratin
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
CUISINE
French
COURSE
Side
Method
Preheat the oven to 170°C.
Peel and thinly slice the turnip and potatoes, wash and pat dry in a cloth. Butter a shallow flameproof casserole or a deep gratin dish.
Place a layer of sliced potato and turnip in overlapping rows on the bottom of the dish. Pour over ¼ of the cream, sprinkle with a mixture of cheese (Gruyère and Parmesan), dot with butter and season with salt and pepper. Continue this process until the dish is full, finishing with a layer of cheese.
Dot with butter and cook for about 1-1¼ hours or until cooked through. If the top browns too much too quickly, cover with tinfoil. Serve very hot. Great with a roast joint, steak, chicken or grilled liver and bacon.
This recipe was shared with Darina Allen by the late Jim Tynan.
Ingredients
450g potatoes, peeled and sliced thinly
225g turnip, peeled and sliced thinly
112g butter
140ml cream
56g Gruyère or cheddar, grated
2tbsp Parmesan cheese
salt
pepper
Method
Preheat the oven to 170°C.
Peel and thinly slice the turnip and potatoes, wash and pat dry in a cloth. Butter a shallow flameproof casserole or a deep gratin dish.
Place a layer of sliced potato and turnip in overlapping rows on the bottom of the dish. Pour over ¼ of the cream, sprinkle with a mixture of cheese (Gruyère and Parmesan), dot with butter and season with salt and pepper. Continue this process until the dish is full, finishing with a layer of cheese.
Dot with butter and cook for about 1-1¼ hours or until cooked through. If the top browns too much too quickly, cover with tinfoil. Serve very hot. Great with a roast joint, steak, chicken or grilled liver and bacon.
This recipe was shared with Darina Allen by the late Jim Tynan.
