Creamy Neeps and Tatties

Neeps and Tatties is Scottish staple, often served with haggis. It's made of swede, or rutabaga, and potatoes. My version uses a turnip, in the same family as the swede, and adds a creamy dimension that elevates this dish to compliment any main course. I won't judge you if you eat this dish as the main course!

Ingredients:

1 large turnip
3 medium potatoes
3 cups of mozzarella cheese, shredded
2 cups of gruyere cheese, shredded
2 cups of Gouda cheese, shredded
1 can of evaporated milk, 12oz
1 cup of vegetable stock
1/2 of a medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon of cornstarch
Oregano
Salt and pepper
Pure olive oil or avocado oil

Preparation:

1. Preheat your oven to 400 degrees Fahrenheit.

2. Wash and peel the turnip. Place it in a small pot covered with room temperature water, and boil it for 15 minutes. After 15 minutes, take it out of the water and place aside to cool down.

3. While the turnip is cooking, place a medium pot on the stove over a medium heat. Drizzle some olive oil or avocado oil to the bottom of the pot until hot, then add the chopped onion.

4. When the onion is translucent add the minced garlic and oregano to taste. Mix well, cook for about 1 minute, turn off the fire and set aside.

5. Wash and peel the potatoes. Slice potatoes and turnip thinly with a mandolin or a knife. Set aside.

6. Place the pot with the onion-garlic mixture back on the stove, over medium heat. Immediately add the evaporated milk and the stock, and stir continuously.

7. When the mixture is hot, ladle some into a mug or heat resistant cup and add the cornstarch to it. Mix well until cornstarch is completely diluted, then pour it back into the pot. Add salt and pepper to taste and continue stirring. Keep in mind that potatoes tend to absorb a lot of salt. Stir mixture until it has thickened enough to coat the back of your spoon.

8. Mix all the cheeses together in a bowl and set aside.

9. To the bottom of a large baking pan add a spoonful of the milk mixture and spread throughout. Over it place a layer sliced turnip, then potatoes, spread another spoonful of the milk mixture and cover with cheese. Continue the process with a layer of the sliced turnip, then a layer of potatoes, and so on until you’ve filled the baking pan, making sure the top layer is cheese.

10. Place a sheet pan or cookie sheet under the baking dish to catch any spills, and place in the oven for 50 minutes to an hour, or until the tip of a knife does not meet any resistance when inserting it into the dish.

Cool for at least 10 minutes before serving.