Daube of pork
This recipe turns a sow's ear into a silk purse - shoulder meat may be cheap, but it's perfectly suited to being slow cooked
Parsnip, potato & St Gall cheese gratin
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6 - 8
Skip to ingredients
- 3 large parsnips
- 4 large potatoes
- 4 onionsfinely sliced
- 175g Irish St Gall cheesemature cheddar or gruyere, grated
- 600ml double cream
Nutrition: per serving
- kcal803
- fat58g
- saturates37g
- carbs42g
- sugars12g
- fibre7g
- protein14g
- salt0.64glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.
step 2
Cover with foil and bake in the oven for 2 hrs, alongside the pork. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.
