Gratin of Lamb
300g cooked Scotch Lamb, shredded
Small knob of butter
2 garlic cloves, crushed
150g Lancashire cheese, grated
500g red-skinned potatoes, peeled and very thinly sliced
500g parsnips, peeled and very thinly sliced
300ml whole milk
150ml carton double cream
pinch of salt
- Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Mix together the garlic and cheese.
- Layer the potatoes, lamb and parsnips alternately into the dish sprinkling with the garlic-cheese as you go. Finish with a layer of potatoes and sprinkle of cheese.
- Beat together the milk and cream with a pinch of salt and pour evenly over the potatoes. Grind over some black pepper and bake for 1 hour (cover with foil if the top is getting too dark) until tender and nicely browned.