This dish is a variation of a potato gratin, I use some turnip or swede here, it will give the dish some earthiness and a little sweetness. Serve this as part of a roast Sunday lunch or with large bangers and onions.
- 500ml cream
- 4 garlic cloves, peeled and crushed
- some thyme leaves, picked
- 1 turnip, sliced finely and cut into discs
- 4-6 potatoes, peeled and sliced
- 100g Coolea cheese, grated
- 20g butter, cubed
- 100g breadcrumbs,
- salt and black pepper
- Preheat the oven to 180ºC.
- Start by infusing the cream; to do this, put a pot over medium heat and add the cream, garlic, thyme, and some salt and pepper.
- Cook this for about 5 minutes. Turn off and leave to infuse.
- Layer half of the potato and turnip slices in a large ovenproof dish, pour some of the creamy liquid over this then season with salt and pepper. Continue to layer in this order until all of the ingredients are gone.
- Cover the dish with tin foil and bake in the oven for about 40 minutes.
- Meanwhile, melt the butter in a pan, add in the breadcrumbs and toss around until the breadcrumbs start to brown.
- Remove the dish from the oven and remove the foil. Scatter the cheese and breadcrumbs over the cream.