Root vegetable gratin
An average of 2.4 out of 5 stars from 13 ratings
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Use any combination of root vegetables in this delicious gratin. Serve with salad for a simple supper or as a side dish for your Sunday roast.
Ingredients
- carrots: 4 medium carrots, thinly sliced
- butter: 55g/2oz butter
- garlic: 2 cloves garlic, finely chopped
- Emmental: 200g/7oz Emmental, grated
- swede: 1 small swede, peeled and sliced
- parsnips: 2 small parsnips, peeled and sliced
- 3 medium potatoes, peeled and thinly sliced
- milk: 300³¾±ô/½±è³Ù milk
- cream: 300³¾±ô/½±è³Ù single cream
- egg: 1 free-range egg, beaten
- breadcrumbs: 3 tbsp breadcrumbs
Method
Preheat the oven to 190C/375F/Gas 5.
Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental.
Layer the swede on top and add a couple more knobs of butter, and a little more garlic.
Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.
Mix the milk, cream and egg together in a jug and pour evenly over the vegetables.
Top with the breadcrumbs and bake in the oven for 45 minutes.
