Turnip and potato gratin

Name: Turnip and potato gratin
Yield: Serves 4
Ingredients: 8 slices Parma ham, cut into fine shreds; salt and freshly ground black pepper; 100 g Gruyère, grated; 40 ml milk; 160 ml double cream; 250 g waxy potatoes, peeled; 400 g large turnips, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Turnips have no starch, so to make a gratin they need to be combined with potatoes. Otherwise, the gratin would fall asunder.

Ingredients

8 slices Parma ham, cut into fine shreds
400 g large turnips, peeled
250

Method

Preheat the oven to 170°C/gas mark 3. Preheat the grill.

Grill the shreds of Parma ham until crisp. Set aside.

Thinly slice the turnips and potatoes on a mandoline - you want slices no more than 3 mm thick. Put them into two bowls, keeping the turnips and potatoes separ