Rory O’Connell’s Gratin of Swede Turnips, Potatoes, Thyme Leaves and Bacon Gratin

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Bring a large saucepan of water to the boil and season with a good pinch of salt. Drop in the sliced turnips, bring back to the boil and simmer for 5 minutes. The turnips will have tenderised slightly but will not be fully cooked. Strain out the turnips, reserving the water for cooking the potatoes. Place the turnips on a tray lined with a tea towel.

3. Bring the water back to the boil and add the sliced potatoes. Bring to a simmer and cook for 1 minute only. Strain and rinse under the cold tap and place on a tray lined with a tea towel like the turnips.

4. Heat the 1 tablespoon of olive oil in a frying pan and add the bacon lardons. Cook, stirring until the bacon is crisp and golden. Strain out the bacon and place on a piece of kitchen paper towel to drain.

5. To assemble the gratin, grease the gratin dish with a light smear of butter. Place on a layer of the turnips and potatoes, followed by a sprinkle of thyme leaves, a sprinkle of lardons of bacon and a sprinkle of the grated parmesan. Season with salt and pepper. Splash on a little of the cream. Repeat the process finishing the gratin with a final sprinkle of the cheese.

6. Place the gratin in a bain-marie in the preheated oven and cook for 60-80 minutes. After 60 minutes, test the gratin with a skewer to see if the potatoes and turnips are tender. The skewer should go through the vegetables with no resistance and the top of the gratin should be a rich golden colour. The cooked gratin will sit happily in the oven for an hour before serving with the temperature reduced to 50°C/120°F/Gas Mark ¼.