[recipe adapted from Riverford Organic Vegetables website]

INGREDIENTS

500-600g young potatoes (chopped into 2 mm slices)
500-600g turnips (peeled and chopped into 2 mm slices)
3-4 garlic cloves (chopped)
2 tsp dried thyme or even better some fresh or
frozen thyme
2 tsp Vegeta (vegetable seasoning)
2-3 bay leaves
1 cup double cream and 1 cup milk
olive oil spray
50-100g grated cheese – optional

EQUIPMENT

large gratin tin/dish (you can also use large roasting tin)
aluminum foil

METHOD

Preheat oven to 200°C (392°F).

Spray large gratin tin / dish with olive oil spray.  Arrange potato and turnip slices in the dish as flat as possible, push them down if needed.

In meantime heat on a low fire double cream and milk with bay leaves, thyme, garlic and Vegeta, do not bring to boil. Pour over sliced vegetables. Cover dish with aluminum foil.

Bake in the oven for 40-50 minutes. 15 minutes before the end remove foil, sprinkle gratin with grated cheese and place back in the oven till cheese is golden brown. This last step is optional, for lower calorie recipe skip it.

Serve 4-5 people as a side dish.