[arugula]

I don't I'm afraid. I've mentioned this on here before and at the time searched for a recipe. Sadly, I can't ask my Mum any more. As far as I remember from eating it, it would have thinly sliced peeled turnips and pears - as you would the potato in a traditional gratin dauphinoise - layered with salt and pepper and cream before baking. I would also imagine you could adapt (as I love to do with recipes ) it and add rosemary perhaps? Or .....

[cheshirecheese]

I don't I'm afraid. I've mentioned this on here before and at the time searched for a recipe. Sadly, I can't ask my Mum any more. As far as I remember from eating it, it would have thinly sliced peeled turnips and pears - as you would the potato in a traditional gratin dauphinoise - layered with salt and pepper and cream before baking. I would also imagine you could adapt (as I love to do with recipes ) it and add rosemary perhaps? Or .....

Definitely worth having a go!   I'd imagine a little parmesan over the top would work well, too. 

[arugula]

That sounds good too.