Pour milk & Cream into a saucepan and add thyme/rosemary and some black pepper. Bring to just under the boil and then remove from heat. Leave aside for around half an hour. Strain through a fine sieve and discard herbs.
Slice peeled turnips and potatoes into rounds, not too thin and par boil for about 4 mins. Pat dry.
Butter a casserole dish and arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go to taste. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables). More cream can be added if necessary. Pat down and sprinkle grated cheese on top.
Bake in oven at 180C (160C Fan assisted oven) until vegetables are tender, about 40 minutes.
350g Rooster potatoes
350ml double cream
6 sprigs thyme/rosemary, or mixture of both
100g gruyere cheese
This recipe melds together some fantastically rich flavours - sundried tomatoes, bacon, chicken and nutty pesto combine for this simple, yet satisfying dish.
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!