Turnip & Sweet Potato Gruyère Gratin

Turnip & Sweet Potato Gruyère Gratin

This celebrates root veg and gives you an idea of what to do with turnips. This makes a pretty epic dinner and even better for a dinner party. A mandoline is your best mate here as it’ll help getting the veg nice and thin.

Looking for more recipe inspiration? Check out my other vegetarian recipes here.

Ingredients:

2 medium sweet potatoes, thinly sliced with a mandoline

1 medium leek, roughly chopped

3 tbsp olive oil 40g gruyere, finely grated

20g butter

90ml whole milk

80ml double cream

Nutmeg, few gratings

Few sprigs thyme leaves

Salt and pepper

For the turnips:

3 medium turnips, thinly sliced with a mandoline

200ml double cream

200ml whole milk

Few springs thyme leaves

4 garlic cloves, peeled and lightly smashed

Preheat the oven to 190 C degrees and grab a 9inch/24cm rectangle baking tray.

Set a large frying pan to a medium to high heat and add 2 spoons of olive oil followed by the chopped leeks. Season with salt and pepper and fry for 4mins until soft. Set to one side.

Using the same pan, add the double cream, milk, thyme, smashed garlic cloves for the turnips and bring to a boil. When bubbling, add the turnip slices and mix everything so that they are covered in cream. Simmer for 4-5mins until the turnips have softened. Drain from cream and discard the garlic. Arrange slices in the tray with the sweet potato and leeks mixed through. Season everything well.

Place cream mix back into the pan along with the remainder cream, milk, butter, cheese and thyme. Season once more and grate in the nutmeg. Simmer this together and stir for 2mins to combine.

Pour evenly over the veg and roast for 30 mins. Then drizzle over a spoon more olive oil and roast for a further 15mins or until the veg is cooked and golden. This can be made in advance and reheated.

Watch me make the recipe here.