Neeps and Tatties Gratin
A perfect neeps and tatties dish to accompany a Haggis treat or to wow your guests on Burns night.
1lb 10 oz/735g potatoes
1lb 2 oz/500g swede
2 garlic cloves
10fl oz/250ml double cream
5fl oz/125ml whole milk
12 juniper berries, crushed
2 tsp salt
1 oz/30g grated parmesan
1oz/30g butter, diced
Peel the potatoes and swede, then slice very thinly. Place in a large heavy-based pan with the garlic, cream, milk juniper and salt. Bring to the boil slowly then reduce heat to medium and simmer for about 3 mins. Stir gently so it doesn’t stick but be careful not to break the vegetables too much.
Tip into a large buttered gratin dish and season well. Bake uncovered in the oven (180oC/350oF0 for 45 mins, then remove and scatter with cheese and dot with butter. Bake for another 30 mins until golden brown – cover with foil if it browns too quickly.
Rest for 10 – 15 mins before serving.
Try this instead of: Haggis stacks
or with baked haggis (we prefer this to the traditional boiling method). Just prick your haggis, wrap in foil and place in oven at 150 – 180oC for about 30 – 45 mins. Alternatively serve with good quality steak from your favourite butcher.