Turnip and swede gratin

Name: Turnip and swede gratin
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 500ml pure (thin) cream; 4 garlic cloves; 2 rosemary sprigs, leaves finely chopped; 1/2 bunch thyme leaves, chopped; 1 large turnip, peeled, sliced; 1 large swede, peeled, sliced; 250g desiree potatoes, peeled, sliced; 2 cups (240g) grated cheddar

1 rating

15m

1h 30m

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A comfort meal that will perfectly accompany Jason Atherton's Sunday roast recipe. You can't go passed a cheesy veggie bake to warm up your weekend.

500ml pure (thin) cream
4 garlic cloves
2 rosemary sprigs, leaves finely chopped
1/2 bunch thyme leaves, chopped
1 large turnip, peeled, sliced
1 large swede, peeled, sliced
250g desiree potatoes, peeled, sliced
2 cups (240g) grated cheddar

Method

1.

Preheat oven to 180°C. Place the cream, garlic, rosemary and half the thyme in a small saucepan over medium heat. Bring to the boil and cook for 2-3 minutes until slightly reduced. Set aside for 15 minutes to infuse. Strain, discarding solids.
2.

Layer the turnip, swede, potato and remaining thyme in a baking dish, seasoning in between layers. Pour over cream. Cover with foil.
3.

Bake for 1 hour, then remove foil, scatter with cheese and bake for a further 25 minutes or until golden.