Turnip and Carrot Dauphinoise with Potatoes

1 Medium Turnip

½ Kg (1 lb) Carrots

3-4 Cloves of Garlic

100 ml Double Cream (you may need a bit extra)

400 ml Milk

4oz Margerine

4oz Flour

Salt & Freshly Ground Black Pepper

Rack of Lamb Recipe

Method

Blitz the garlic, lemon juice, seasoning and oil together, rub the oil and garlic mix onto the racks and leave over night.
Seal the lamb in a griddle pan then place into an oven with the rosemary on top until medium rare (a thermometer should read 115 to 120 F).
Remove the pan from the oven and let the lamb rest for 3 to 4 minutes.

Turnip and Carrot Dauphinoise with Potatoes

Method

Preheat the oven to 160C/320F/Gas 2.
Slice the potatoes into thin slices along with the turnip and carrots, about 2mm-3mm/0.13in thick. Place the slices into a bowl as you cut them.
Trim the ends off the garlic cloves but don’t peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.
Season the potatoes, carrots and turnip, to taste, with salt and freshly ground black pepper.
Make a white sauce using the milk and cream, putting in the garlic.
Pour the creamy sauce over the potatoes and mix well.
Place the vegetables mixed with the sauce into the gratin dish. They should come to just below the top of the dish. Press the potatoes and vegetables down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato and vegetables (top up with more double cream if necessary).
Place the potatoes and vegetables in the oven and bake for 45-60 minutes, then check it. When cooked, the gratin should be golden on top and the potatoes tender. If necessary, give it another 15-20 minutes.
Serve the dauphinoise as a side dish to the lamb rack.

Chefs Tip (Tony Budde):

This dish is best prepared one or two days before hand for best results. When I reheat the dauphinoise. I find it is best to cut into portions and place into ceramic dish along with double cream and parmesan cheese on top and bake in a hot oven 160-180° C for around 20-30 minutes.

A winner of various awards which include:

Dumfries & Galloway Life Chef of the Year 2010/11 Finalist 2016/17

Nominated for CIS catering in Scotland. The Hospitality Educator of the Year Award 2017, sponsored by CH&Co Group which will be announced at CIS Excellence Awards 2017 dinner on Thursday 25th May, Hilton Glasgow