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
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.
Check out this great recipe for these cheesy potato bites! They're the perfect snack and are great to share with friends!