Root vegetable gratin
Method
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Preheat the oven to 190C/375F/Gas 5.
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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.
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Layer the swede on top and add a couple more knobs of butter, and a little more garlic.
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Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.
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Mix the milk, cream and egg together in a jug and pour evenly over the vegetables.
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Top with the breadcrumbs and bake in the oven for 45 minutes.
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
- 300ml/½pt milk
- 300ml/½pt single cream
- 1 free-range egg, beaten
- 3 tbsp breadcrumbs
Shopping List
Root vegetable gratin
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Other