Serves
4 People
Cooking Time
20 minutes
Season
Dietary
This recipe is by Tom Kerridge for BBC Good Food - he knows a thing or two about a gratin. Beneath the coating of soil, our milan purpletop turnips are bright white with a pale purple top. If you’re not the kind of person who has the time to be making gratins, try slicing them very finely and dressing with vinaigrette for a punchy and robust raw salad.
Ingredients:
- 400g potatoes, peeled
- 400g turnips, peeled
- 400ml double cream
- 2 garlic cloves, grated
- ground white pepper, to taste
- large knob of butter, for greasing
Method:
1. Preheat the oven to 150C/130C fan/gas 2. Thinly slice the potatoes and turnips to about 2mm thick – you can use a Japanese mandolin if you have one – then toss together in a large bowl.
2. Pour the cream in a pan, then add the garlic, plenty of salt and some white pepper – be generous when seasoning the cream as the potatoes and turnips aren’t seasoned separately. Bring the cream to the boil, then remove from the heat and put to one side.
3. Grease a large gratin dish and layer a third of the potatoes and turnips in the dish, slightly overlapping each other as if you are building a wall. Pour over a third of the warm cream, then continue in this way with the remaining potatoes, turnips and cream.
4. Put the gratin in the oven and cook for 20 mins. Remove the dish from the oven and push the potatoes and turnips down with a fish slice. This will help to release the starches and the cream will eventually reduce and thicken.
5. Put the gratin back in the oven and repeat the process every 10 mins until the potatoes and turnips feel tight and firm. Return to the oven for another 20 mins and cook until golden brown and tender – test by inserting a sharp knife through the potatoes and turnips. Remove from the oven and leave to cool slightly.
