Young Turnip And Goat Cheese Gratin Recipe

Young Turnip and Goat Cheese Gratin Recipe

1 lb. or 4 Golden Yukon potatoes, sliced thin
1 lb. or 4 White turnips, sliced thin
4 – 6 oz. Fresh goat cheese (chèvre)
1 cup vegetable broth OR a combination of rice milk and broth OR ¾ cup broth and ¼ cup cream
1 ½ tsp. ground cardamom
Salt to taste
Pepper to taste

1. Place the sliced potatoes in cold water until you are ready to use them so they don’t turn brown.
2. Preheat the oven to 375 degrees. Lightly oil a medium-sized gratin dish or shallow 2-quart ovenproof casserole.
3. Layer the sliced potatoes, sliced turnips, and thin slices of chèvre in the prepared gratin dish.Save some slices of chèvre for the top.
4. Heat the broth and add the cardamom, salt and pepper. Pour the liquid over the gratin. Cover with foil and bake for 35 – 45 minutes.
5. Remove the foil. The liquid should be bubbling and the potatoes and turnips should be al dente. 6. Raise the heat to 400 degrees and bake for another 10 – 15 minutes until the gratin turns golden brown on top.

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