Turnip, bacon and Gruyère gratin
Ingredients
Metric
Imperial
- 5 turnips, peeled
- 200g of smoked bacon
- 50g of butter
- 170ml of double cream
- 170ml of milk
- 20g of Parmesan, grated
- 20g of Gruyère, grated
- salt
- pepper
SAVE RECIPE
Equipment
- Mandoline
- Ovenproof dish
Method
1
Begin by frying the bacon cubes in a pan with the butter until crispy. Drain and set aside
- 200g of smoked bacon
- 50g of butter
2
Using a mandoline or a sharp knife, slice the turnips into discs roughly 3mm thick
- 5 turnips, peeled
3
Place the turnips into a small saucepan with the cream, milk and a pinch of salt and pepper. Bring to a gentle simmer and cook for 3-4 minutes. Drain, reserving the liquid, and set aside. Pour the liquid back into the pan and simmer until slightly reduced and thickened
- 170ml of milk
- 170ml of double cream
- pepper
- salt
4
Preheat the oven to 180°C/gas mark 4
5
Neatly layer the turnip discs into a 20cm ovenproof dish, adding a sprinkle of bacon in between each layer
6
Pour over the milk and cream, then cover with the grated cheese
- 20g of Gruyère, grated
- 20g of Parmesan, grated
7
Bake in the oven for 25–35 minutes until golden and bubling and serve
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