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Parsnip, potato & St Gall cheese gratin

Contains pork – recipe is for non-Muslims only
St Gall is one of the best Irish cheeses to cook with, but it will also sit happily alongside a few other varieties on a cheese board

  • Prep: 30 mins
    Cook: 2 hrs
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 803
  • Carbohydrates 42
  • Saturated Fat 37
  • Sugar 12
  • Protein 14
  • Fat 58
  • Fibre 7
  • Salt 0.64

Nutrition per serving

  • Calories 803
  • Carbohydrates 42
  • Saturated Fat 37
  • Sugar 12
  • Protein 14
  • Fat 58
  • Fibre 7
  • Salt 0.64

Ingredients

  • 3 large parsnips
  • 4 large potatoes
  • 4 onions, finely sliced
  • 175g Irish St Gall cheese, mature cheddar or gruyere, grated
  • 600ml double cream

Method

  1. Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.

  2. Cover with foil and bake in the oven for 2 hrs, alongside the pork. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.

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