Parsnip, potato & St Gall cheese gratin

• large parsnips↗3
• large potatoes↗4
• onions↗4

  finely sliced

• Irish St Gall cheese↗175g g

  mature cheddar or gruyere, grated

• double cream↗600ml ml

Step-by-step instructions

1. 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.

2. 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.