Gratin Dauphinois with sweet potato and pink turnips (Gratin Dauphinois aux patates douces, navets roses et sauge) from La Tartine Gourmande by Béatrice Peltre

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on July 14, 2023

    Really enjoyed this one ... great way to use the pink turnips in my veg box this week.

  • Foodelf on December 15, 2014

    This was fantastic. I've lost count of how many times I've made it and actually treat it as a main course for my own self-indulgence. Richly flavoured and enhanced by earthy sage - I've never added the cheese (although I'm sure that's a delicious addition). The finished dish is SO pretty and the leftovers re-heat beautifully. The mandoline makes short work of all the slicing prep.

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