Parsnip, Potato & St Gall Cheese Gratin
Preparation Time: 30 Minutes
Cooking Time: 2 Hours
- 3 large parsnips
- 4 large potatoes
- 4 onions, finely sliced
- 175g Irish St Gall cheese, mature cheddar or gruyere, grated
- 600ml double cream
Heat oven to 180°C/fan 160°C/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.
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.
Credit: Richard Corrigan