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.
- 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.
- 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.
- 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.
- 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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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set