Turnip and Leek Gratin

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Calories: ~280 kcal per serving

Ingredients:

• 500g turnips, peeled and thinly sliced

• 2 medium leeks, cleaned and thinly sliced

• 2 tablespoons butter

• 2 cloves garlic, minced

• 200ml double cream (or plant-based cream for vegan)

• 100ml milk

• 100g grated Gruyère or cheddar cheese

• Salt and black pepper, to taste

• Pinch of nutmeg (optional)

• 2 tablespoons breadcrumbs (optional, for a crunchy topping)

• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat oven:
   Preheat your oven to 190°C (375°F). Grease a baking dish with butter or oil.

2. Cook the leeks:
   In a skillet, melt butter over medium heat. Add leeks and garlic, cooking until soft and fragrant (about 5–7 minutes). Season lightly with salt and pepper.

3. Assemble the gratin:
   Layer half of the sliced turnips in the prepared dish. Top with the cooked leeks. Add the remaining turnips on top.

4. Add cream and cheese:
   Mix cream and milk with a pinch of nutmeg, salt, and pepper. Pour over the layered vegetables. Sprinkle the grated cheese evenly on top. Add breadcrumbs if using.

5. Bake:
   Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes until the top is golden and bubbling, and the turnips are tender when pierced with a fork.

6. Serve:
   Garnish with fresh thyme or parsley and serve hot as a comforting side dish.