Potato and Turnip Gratin with Coolea Cheese
I absolutely adore turnip, and it’s a real winter veg, Turnips work really well in a gratin
SERVES
4
PEOPLE
Ingredients
A knob of butter
450 ml cream
150 ml milk
1 clove of garlic, crushed
200g turnips, peeled and thinly sliced
400g potatoes, peeled
and thinly sliced
Salt and pepper
50g Coolea cheese, grated
Method
Preheat the oven to 150°C/Gas 2.
Butter a deep 25cm ovenproof dish.
Put the cream, milk, garlic, turnips, potatoes, salt and pepper into a large saucepan. Slowly bring to the boil over a low heat.
Stir occasionally so the turnips and potatoes are evenly coated in the creamy liquid.
Simmer for about 15 minutes, until the vegetables are almost cooked and the potato starch has thickened the liquid. Keep a careful eye on the pan, as it will catch and burn if left.
Turn the mixture into the buttered dish, making sure the vegetables are submerged in the liquid.
Bake for about 30 minutes, then scatter the grated Coolea over the top.
Turn the oven up to 180°C/Gas 4 and bake for another 15 minutes, until the top is golden and bubbling.
