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.


Serves: 6

  • 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


  1. Preheat the oven to 180ºC. 
  2. 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.
  3. Cook this for about 5 minutes. Turn off and leave to infuse.
  4. 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. 
  5. Cover the dish with tin foil and bake in the oven for about 40 minutes. 
  6. Meanwhile, melt the butter in a pan, add in the breadcrumbs and toss around until the breadcrumbs start to brown.
  7. Remove the dish from the oven and remove the foil. Scatter the cheese and breadcrumbs over the cream.