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Turnip & leek gratin
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Indulgent French side dish featuring gruyère, sweet turnips, and buttery leeks. Versatile option for soups, roasts, or creamy bakes.
Ingredients:
  • 10g butter
  • 2 leeks, pale section only, thinly sliced
  • 3 (about 700g) turnips, peeled, cut into 3mm-thick slices
  • 3 (about 650g) Golden Delight potatoes, cut into 3mm-thick slices
  • 125ml (1/2 cup) milk
  • 1 tsp plain flour
  • 250ml (1 cup) thickened cream
  • 35g (1/3 cup) coarsely grated gruyere
  • 25g (1/3 cup) finely grated vegetarian hard cheese
Instructions:
  • 1. Preheat your oven to 180°C and generously grease a 5cm-deep, 22cm square baking dish. 2. In a saucepan over medium heat, combine oil and butter. Add leek and cook, stirring occasionally, for 5-7 minutes until soft. Season to taste.
  • Layer half of the turnip slices in a slightly overlapping fashion on the base of the dish. Add half of the potato slices on top. Spread the leek mixture over the potatoes. Repeat with the remaining turnip and potato slices.
  • Heat milk in a microwave-safe jug for 1 minute until slightly warm. Transfer 1 tablespoon of the warm milk to a bowl and whisk in flour. Combine this mixture with the remaining milk and cream in a jug. Season the mixture and pour it over the turnip mixture.
  • Cover and bake for 40 minutes, then uncover and bake for 20 more minutes. Sprinkle with gruyère and parmesan and bake for another 15-20 minutes until tender and golden. Let cool for 10 minutes before serving.

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