Ingredients
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250ml cream
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200ml milk
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500g potatoes, thinly sliced
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500g turnip, approx 1 turnip ( thinly sliced if the turnip is smaller use extra potatoes)
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20g butter, plus extra for greasing
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2 cloves garlic, thinly sliced
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100g Gruyère cheese, grated ( Reserve half of the cheese for the top layer)
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Salt and pepper
Method
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Place the cream, milk, butter, and sliced garlic into a saucepan. Season with salt and pepper and gently bring to a light simmer, then remove from the heat and set aside to allow the garlic to infuse.
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Peel the potatoes and the Turnip. Slice the potatoes and turnip very thinly using a mandoline or sharp knife.
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Lightly butter a large ovenproof dish.
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Layer the potatoes and turnip in the dish, seasoning lightly with salt, pepper, and a small sprinkle of Gruyère between each layer. Ladle in the cream liquid between each layer. Press the layers down gently as you go.Repeat until all the vegetables are used and pour over the remaining cream.
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Ladle over the remaining cream mixture, ensuring the liquid comes just below the top layer.
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Cover with foil and bake at 180°C for 50 minutes.
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Remove the foil, sprinkle the remaining Gruyère over the top, and bake for a further 15–20 minutes, until golden and tender when pierced with a knife.
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Rest for 5 minutes before serving.