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Root vegetable gratin

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Root vegetable gratin

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Dietary

Ìý

Vegetarian

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.

By Antony Worrall Thompson
From Saturday Kitchen

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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Dietary

Ìý

Vegetarian

Ingredients

  • 4 medium carrots, thinly sliced
  • 55g/2oz butter
  • 2 cloves garlic, finely chopped
  • 200g/7oz Emmental, grated
  • 1 small swede, peeled and sliced
  • 2 small parsnips, peeled and sliced
  • 3 medium potatoes, peeled and thinly sliced
  • 300³¾±ô/½±è³Ù milk
  • 300³¾±ô/½±è³Ù single cream
  • 1 free-range egg, beaten
  • 3 tbsp breadcrumbs

Method

  1. Preheat the oven to 190C/375F/Gas 5.

  2. 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.

  3. Layer the swede on top and add a couple more knobs of butter, and a little more garlic.

  4. Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.

  5. Mix the milk, cream and egg together in a jug and pour evenly over the vegetables.

  6. Top with the breadcrumbs and bake in the oven for 45 minutes.

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