Gratin Turnip Dauphinoise
Recipe from 'Kitchen Secrets' by Raymond Blanc. Click here to purchase book.
Seriously satisfying... and if you harbour any guilt do not attempt this dish! One of the truly great potato dishes. Layers of potato and turnip cooked in a rich garlic cream topped with a generous sprinkling of Gruyere cheese. This dish goes best with any roast, especially beef. The variety of the potatoes is important, I find that Desirée or Belle de Fontenay are the best and both are usually available in supermarkets. The gratin can be cooked an hour before the meal and reheated 20 minutes before required. A mandolin can help you greatly with the fine slicing required - but it's sharp so be careful!
|550g||Medium desirée potatoes, washed|
|10 pinches||Sea salt|
|2 pinches||Freshly ground black or white pepper|
|2 cloves||Garlic peeled and crushed|
|50g||Gruyère cheese, grated (optional)|
Special equipment: 22cm gratin dish, mandolin
To infuse the cream
In a small saucepan over a medium heat, bring the cream to a simmer. Add the seasoning and crushed garlic, remove from the heat and set aside to infuse while you prepare the vegetables.
To prepare the vegetables
Preheat the oven to 160°C/Gas 3. Peel the potatoes and turnips, pat dry and cut into fine (2mm) slices, using a mandolin (*1).
To assemble the dish
Layer half of the potato and turnip slices in a large gratin dish, then pour on half of the warm cream through a strainer. Layer the remaining vegetable slices on top, making sure you finish the gratin with a layer of potatoes only (*2). Strain the remaining cream over and press the potato slices gently with the back of a spoon to ensure the cream is evenly distributed.
To cook the dish
Cover with foil and bake in the oven for 40 minutes. Remove the foil and sprinkle the grated cheese, if using, evenly over the surface. Bake, uncovered, for a further 30 minutes or until the top is golden brown and the vegetables are just cooked through (*3). Leave to stand for 5 minutes before serving.
Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2011.