Turnip & Potato Gratin

  • Prep 25 mins
  • Cook time 1 hour
  • Total 1 hour
  • Easy
  • Serves 6

TIP: Chopped herbs can be added to bread crumb topping.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

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  • 100g butter
  • 100g fresh bread crumbs
  • 1 large onion, peeled, sliced
  • 2 garlic cloves, peeled, thinly sliced
  • 300ml double cream
  • 200ml vegetable stock
  • 50g Parmesan cheese, grated or vegetarian equivalent
  • 2 large sage leaves, finely chopped
  • Salt and ground black pepper, as desired
  • 500g turnips, peeled, thinly sliced
  • 500g potatoes, peeled, thinly sliced


  • Step 1

    Place a large saucepan over medium heat. Add the butter and cook until melted, about 2 to 3 minutes. Transfer half of the melted butter to a medium bowl with the bread crumbs and stir until evenly combined.

  • Step 2

    Return the remaining butter in the saucepan to medium heat. Add the onion and cook for 2 minutes to softened, then add the garlic, double cream, stock, Parmesan, sage leaves, salt and pepper. Bring to a simmer, add turnips, potatoes and stir so that each piece is coated in cream.

  • Step 3

    Transfer the vegetable mixture to the cooking pot and top with bread crumbs. Insert cooking pot in unit and close lid.

  • Step 4

    Select BAKE, set temperature to 150°C and set time to 50 minutes. Select START/STOP to begin and skip preheating by pressing PREHEAT.

  • Step 5

    When cooking is complete, the bread crumbs should be golden brown and the vegetables tender. Stand for 10 minutes before serving hot.