Turnip, bacon and Gruyère gratin

6
60 minutes

Ingredients

  • 5 turnips, peeled
  • 200g of smoked bacon
  • 50g of butter
  • 170ml of double cream
  • 170ml of milk
  • 20g of Parmesan, grated
  • 20g of Gruyère, grated
  • salt
  • pepper

Method

1
Begin by frying the bacon cubes in a pan with the butter until crispy. Drain and set aside
  • 200g of smoked bacon
  • 50g of butter
2
Using a mandoline or a sharp knife, slice the turnips into discs roughly 3mm thick
  • 5 turnips, peeled
3
Place the turnips into a small saucepan with the cream, milk and a pinch of salt and pepper. Bring to a gentle simmer and cook for 3-4 minutes. Drain, reserving the liquid, and set aside. Pour the liquid back into the pan and simmer until slightly reduced and thickened
  • 170ml of milk
  • 170ml of double cream
  • pepper
  • salt
4
Preheat the oven to 180°C/gas mark 4
5
Neatly layer the turnip discs into a 20cm ovenproof dish, adding a sprinkle of bacon in between each layer
6
Pour over the milk and cream, then cover with the grated cheese
  • 20g of Gruyère, grated
  • 20g of Parmesan, grated
7
Bake in the oven for 25–35 minutes until golden and bubling and serve