Turnip, potato & mustard gratin
- John Torode
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Serves 8
Easy
Prep: 25 mins
Cook: 40 mins
A star rating of 3.5 out of 5.4 ratingsRate
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This creamy, comforting side dish makes an indulgent accompaniment for roast pork
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
450ml milk
-
6 turnips
thickly sliced
-
6 large potatoes
thickly sliced
-
butter
for greasing
-
1 garlic clove
halved
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350ml double cream
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3 tbsp Dijon mustard
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Nutrition: per serving
-
kcal395
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fat26g
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saturates14g
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carbs35g
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sugars10g
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fibre5g
-
protein7g
-
salt0.59g
low
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Method
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step 1
Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
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step 2
Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
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step 3
Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through – check with the point of a sharp knife.
Recipe from Good Food magazine, January 2010
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A star rating of 3.5 out of 5.4 ratings
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