Snowball turnip and blue cheese gratin



1 bunch of snowball turnips

1 ½ cups milk

1 onion

2 cloves garlic

2 sprigs thyme

¼ cup cream

70g blue cheese

2 Tbsp butter

2Tbsp flour




Put the milk, ½ of the onion roughly chopped, 1 clove of garlic peeled and smashed and the thyme into a pot. Bring to a simmer and then turn off the heat. Leave for a few minutes before straining through a sieve. Set the milk aside in a bowl or jug

Finely dice the other half of the onion and 1 clove of garlic

In a new pot gently melt the butter, sautee the onion and garlic until softened and add the flour, cook for a minute or two on a moderate heat while continuously stirring

Add half of the warm milk and stir until smooth and thickened before repeating with the second half of the milk

Cook on low for a couple of minutes before adding in the blue cheese. Turn off the heat and stir until the blue cheese is completely melted and mix through the sauce

Add the ½ cup of cream

Season to taste with pepper and a little salt if needed but be careful not to over season with the blue cheese

Wash/scrub the turnips and then slice thinly using a mandolin or food processor with the slicing attachment

Preheat the oven to 180 degrees

To assemble the gratin, place a layer of the turnip in the bottom of the ramekin followed by a layer of the sauce. Continue with this layering until you reach the top of the ramekin. Finish with a layer of the sauce

Bake in the oven for approx. 20 mins until it is bubbling and starting to brown on top and the turnip has softened when tested with a knife

Serve along side a main meal or just eat straight from the oven!

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