Root vegetable gratin
Author: Andrew Wilkinson
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
- Put the cream ingredients in a pan and bring to a boil.
- Remove from heat, cover and leave to infuse for 10 mins.
- Thinly peel and slice the veg and season.
- Strain the cream, discard the herbs and garlic, and layer the cream mixture and vegetables in casserole dishes.
- Cover in tin foil.
- 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.
- Remove foil, cook for a further 15 mins until golden.
- Rest and serve.
