This creamy, comforting side dish makes an indulgent accompaniment for roast pork
Ingredients
- 450ml milk
- 6 turnips, thickly sliced
- 6 large potatoes, thickly sliced
- butter, for greasing
- 1 garlic clove, halved
- 350ml double cream
- 3 tbsp Dijon mustard
Method
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Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
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Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
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Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through – check with the point of a sharp knife.