Jim Tynan’s potato and turnip gratin

Tender potatoes and subtly sweet turnips combine in this deliciously rich cheese gratin, perfect to accompany your Sunday roast

Jim Tynan’s potato and turnip gratin

SERVES

4

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

60

MINUTES

CUISINE

French

COURSE

Side

Method

  1. Preheat the oven to 170°C.

  2. 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.

  3. 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.

  4. 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

  1. Preheat the oven to 170°C.

  2. 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.

  3. 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.

  4. 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.