Turnip and Potato Gratin with Thyme

Ingredients

• 300g turnips, peeled and thinly sliced
• 300g potatoes, peeled and thinly sliced
• 2 cloves garlic, minced (from garlic)
• 200ml double cream
• 100ml milk (full-fat milk)
• 100g mature cheddar, grated
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• Butter for greasing

Method

1. Preheat your oven to 190°C (170°C fan, gas mark 5). Grease a medium baking dish with butter
2. In a saucepan, combine double cream, milk, minced garlic, thyme, salt, and pepper. Bring to a gentle simmer, then remove from heat
3. Arrange a layer of potato slices at the bottom of the prepared baking dish, followed by a layer of turnip slices. Pour a little of the cream mixture over the layers. Repeat the layering process until all the potatoes and turnips are used up, finishing with a layer of turnips.
4. Pour any remaining cream mixture over the top. Sprinkle the grated cheddar evenly over the surface
5. Cover the dish with foil and bake in the preheated oven for about 40 minutes. Remove the foil and bake for another 20-30 minutes or until the top is golden brown and bubbling, and the vegetables are tender.
6. Remove from the oven and let sit for 10 minutes before serving to allow the gratin to set slightly

Serves 4 people