appetite magazine
Root vegetable gratin
 
 
Author:
Serves: 4
Ingredients
  • 4 Heritage potatoes
  • 4 Jerusalem artichokes
  • 2 white turnips
  • salt and pepper
  • For the cream:
  • 300ml double cream
  • 300ml whole milk
  • sprig thyme
  • 2 large garlic cloves
  • salt and pepper
Method
  1. Put the cream ingredients in a pan and bring to a boil.
  2. Remove from heat, cover and leave to infuse for 10 mins.
  3. Thinly peel and slice the veg and season.
  4. Strain the cream, discard the herbs and garlic, and layer the cream mixture and vegetables in casserole dishes.
  5. Cover in tin foil.
  6. Place the gratins in a roasting tin with a few centimetres of water and cook in an oven at 160C/Gas 3 for 40 mins.
  7. Remove foil, cook for a further 15 mins until golden.
  8. Rest and serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/root-vegetable-gratin/