A gratin is pure, creamy comfort food. I would even advise using half cream if you can’t get full fat milk. I’ve used a little of the Ballinrostig nettle cheese in this gratin, along with smoked Ardsallagh goat’s cheese and mature cheddar. If you have family members who turn their noses up at turnip, try this gratin using half potatoes instead. TURNIP GRATIN: SERVES 61 large turnip or 2 small, peeled2 cloves garlic, crushed1 pint milk, as creamy as possible2tbs butterSalt and pepper300g grated cheese (mature cheddar, Coolea, Gruyère)Preheat the oven to 180 degrees.

Source: The Irish Times November 14, 2018 14:45 UTC