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
Four green lights on the traffic light system - a tasty and healthy alternative to your Saturday night take away. Just pop it all on one tray and stick it in the oven, easy!
Looking for a healthy lunch meal to bring into work? Look no further as this potato and courgette recipe gives you all the nutrients you need to get through the day.
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.