Turnip and potato gratin. Chef Gaffney's super savory treat.Lilyana Vynogradova / iStock


1 lb white turnips

4-5 medium potatoes

2 shallots, finely chopped

2 tablespoons freshly chopped chives

1/2 cup chicken stock

A little kosher salt

Canola oil for frying

Freshly ground pepper

2 cups heavy whipping cream

1/2 to 3/4 cup Kerrygold aged vintage cheddar cheese grated/crumbled.


Preheat oven to 300 degrees.

Peel the turnips and potatoes and slice them fairly thinly. Rinse them in a colander under running cold water to remove as much starch as possible. Set aside.

Heat a large heavy frying pan and add a little canola oil.  Lightly fry the chopped shallots. Do not brown them. Just enough until softened.

Bring a large saucepan of water to the boil and blanch the turnips and potatoes for approximately three minutes. Drain and transfer to frying pan.

Add cream, chicken stock, chives, salt and pepper and a little of the cheese. Stir very gently.

Transfer this in to gratin dish and bake for approximately 35 minutes. Remove from the oven and sprinkle the dish with the remaining crumbled /grated cheese and broil until golden.

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