Turnip & leek gratin

Cooking Soups Turnip & leek gratin

Rich with gruyère, this classic French side has sweetness from turnips and buttery leeks. Team this peppery root vegie with potato in soups, arrange it around a roast or layer it in our creamy bake.

  1. Preheat oven to 180°C. Grease a 5cm-deep, 22cm square baking dish. Heat oil and butter in a saucepan over medium heat. Cook leek, stirring, for 5-7 minutes or until soft. Season.
  2. Arrange half the turnip over the base of the dish, overlapping slightly. Top with half the potato. Spread over leek mixture. Repeat with remaining turnip and potato.
  3. Place milk in a microwave-safe jug. Cook on high for 1 minute or until warmed slightly. Transfer 1 tablespoon milk to a bowl. Whisk in flour. Combine the milk, flour mixture and cream in a jug. Season. Pour over turnip mixture.
  4. Cover with foil and bake for 40 minutes. Uncover and bake for 20 minutes. Sprinkle with gruyère and parmesan. Bake for a further 15-20 minutes or until tender and golden. Cool for 10 minutes before serving.

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