Potato and Turnip Dauphinoise

Potato and Turnip Dauphinoise

I've mixed turnips with potatoes for this classic dish. A really simple method full of garlicky goodness and a hint of mustard to get stuck into!

Serves 4 - 6



300g Turnips peeled and thinly sliced. 

500g Potatoes peeled and thinly sliced. I used the wide hole on my box grater for both vegetables but a mandolin is ideal

450g double cream

4 cloves of crushed garlic

2 tsp Dijon mustard

1 tsp freshly grated nutmeg

Salt and pepper


1. Preheat the oven to 160ºC and rub the gratin dish with the butter.

2. In a large bowl mixed together the cream, garlic, dijon mustard and nutmeg. Toss the turnips and potato into the mixture and season with salt and pepper. Layer it up inside the dish, spreading them as flat and evenly as possible.

3. Bake for 1hr - 1h 15 min in the centre of the oven. Every 15 minutes or so, press down the top layer with a spatula so that the juices rise and coat the top layer ensuring that it doesn’t dry out.

4. When top layer is golden brown, take it out of the oven and leave it to stand for 5-10 minutes before serving.

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