Gordon Bailey, founding chef of P.E.I.'s Dayboat restaurant and more recently, Lot 30, uses creamy Yukon Gold potatoes and local turnips in this layered and baked vegetarian terrine. This dish is great served with salad as a light lunch or as a potato side dish with dinner.
4 medium Yukon Gold potatoes
1 garlic clove
1 tbsp unsalted butter
1 cup cream
1/4 cup blue cheese
Step 1: Thinly slice shallots.
Step 2: Chop garlic (fine).
Step 3: Peel and thinly slice potatoes and turnip (most easily done using a mandolin).
Step 4: With the butter, sweat shallots and garlic in a pan. Add the cream and bring up to a simmer. Remove from heat and whisk in crumbled blue cheese. Set aside.
Step 5: Coat a narrow oven-safe pan (terrine dish or bread pan) with vegetable spray or butter.
Step 6: Place a layer of potatoes, then a layer of turnip. Now evenly coat with the blue cheese/cream mixture. Continue to layer in this sequence until ingredients are used. Should be 2" thick before baking.
Step 7: Place a layer of parchment paper over the top and weight down to keep the layers compressed.
Step 8: Bake at 350-375°F for 45 minutes or until it can be pierced easily with a paring knife. Slice and serve.