I got this beautiful Mauviel stainless steel gratin dish for Christmas (I’d coveted it on James Martin’s Saturday Morning Kitchen show) and I’ve been itching to try it out since. I’m always on the look-out for interesting recipes that I can serve as a carb-substitute and this turnip gratin with bacon and Gruyère cheese really is sublime. I’ve tried gratins with celeriac or cauliflower before and loved them but these thinly sliced white turnips cooked in this way were a revelation. Serve it with a dark green vegetable like purple sprouting broccoli to contrast the richness of the gratin and slices of roast chicken, lamb or beef. Once tried, I’m sure it will become a firm favourite.
- 80g chopped pancetta or smoked bacon lardons
- 2 medium-sized white turnips
- 150ml milk
- 150ml double cream
- White pepper and salt
- 20g Parmesan, grated
- 20g Gruyère, grated
- Fry the bacon or pancetta until crisp – you probably won’t need to add extra oil. Set aside.
- Slice the turnip very thinly with a mandolin or a very sharp knife.
- Place the turnips in a saucepan with the milk, cream and a generous pinch of salt and ground white pepper. Bring to a gentle simmer and cook for 4 minutes.
- Grease the gratin dish with butter.
- Lift half the slices out carefully with a slotted spoon and spread them evenly over the bottom of the gratin dish.
- Scatter the fried bacon or pancetta over the turnips.
- Add the next layer of turnips and the milk and cream mixture.
- Scatter both cheeses over the top.
- Oven bake at 180° for 25 to 30 minutes until golden and bubbling.
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