Ingredients

Dauphinoise

• 700g orange sweet Potato, peeled and very finely sliced
• 750g baking potato, peeled and very finely sliced
• 700g turnip, peeled and very finely sliced
• 450ml double cream
• 2 garlic clove, finely chopped
• 3 tsp ginger, peeled and finely grated
• 4 tbsp coriander finely chopped
• 250g Gouda cheese, grated
• 60g Parmesan cheese, grated
• maldon salt and freshly ground pepper

Method

1. Dauphinoise:Preheat an oven to 200C. Butter an earthenware dish large enough to hold all the vegetables. Place the garlic ginger and cream in a saucepan and bring it to a simmer, then remove it from the heat. Season the cream with a little salt and pepper. Toss the potatoes in the cream, then remove the potato slices and lay them over the base of the dish evenly. Sprinkle over a third of the cheese and 2 tbsp of the coriander. Repeat this with first the sweet potato and the top layer with turnip, sprinkle the turnip with the remaining cheese and 1 tablespoon of the coriander. Pour the cream over the top of the dauphinoise, sprinkle over the parmesan and drizzle over the olive oil.
2. To Cook: Place the dauphinoise in the centre over the hot oven and cook for 40 minutes until the top is golden brown and the vegetables are tender. If the top is brown before the vegetables are cooked cover the top with foil. If the dish becomes dry add a little more cream.
3. To Serve: Serve the dauphinoise hot or cool it and refrigerate it until ready to serve. To reheat it cut out portions and cook them in oven preheated to 220C for 5- 10 minutes until heated through (dependent on the size of the pieces).