Root Vegetable Gratin

This is a slightly unusual winter gratin. As a rule, I hate prunes, so don’t let their addition put you off, they are really lovely in this. If you just want to make a classic gratin dauphinoise, omit the prunes and turnip and double the quantity of potato used.Serves 4 as a side dish


  • 350g potato (about 2-3 large potatoes), peeled and sliced
  • 350g turnip, peeled and sliced
  • 75g prunes, finely chopped
  • 50g butter
  • 240ml milk
  • 2 large clove garlic, peeled and crushed
  • ½ teaspoon ground white pepper
  • ¾ teaspoon salt
  • ½ teaspoon nutmeg
  • 350ml cream
  • 1 large gratin dish/oven dish


  • Preheat oven to 220°C and let butter soften at room temperature.
  • Place the milk, garlic, salt, pepper and nutmeg in a saucepan, bring to the boil and
  • remove from the heat to infuse.
  • Liberally butter the baking dish, using half the butter. Peel the potatoes and turnip and slice as thinly as possible. The turnip slices will probably be much wider than the potatoes, to slice them in half again so they are roughly the same size.
  • Evenly arrange the potatoes in the buttered baking dish in one layer of overlapping
  • slices.
  • Scatter with half the chopped prunes.
  • Make an overlapping layer of turnip slices above
  • Scatter the remaining prunes.
  • Make a final overlapping layer of the remaining potato and turnip slices.
  • Bring the milk to the boil again, and pour over the potatoes. Bake for 15-20 minutes, covered in foil.
  • Boil the cream, remove the foil from the potatoes and pour over the cream.
  • Bake uncovered for another 20-30 minutes. The gratin should be golden, crispy and bubbly on top, exactly how long this will take depends on your oven.
  • Leave to sit for about five minutes, and serve warm.


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