Root vegetable gratin

Root vegetable gratin

By
From
Mark Hix On Baking
Serves
4-6
Photographer
Jason Lowe

This dish, similar to a classic potato dish we used to make at college, is a good alternative way of serving winter roots when you've bored of boiling and roasting them. You can use any root veg you can lay your hands on here, or even try adding a few leeks, if you like.

Ingredients

Quantity Ingredient
2 medium carrots, peeled
1 small swede, peeled
1 medium parsnip, peeled
1 small celeriac, peeled
a good knob butter
1 large onion, peeled, halved and finely chopped
2 garlic cloves, peeled and crushed
1 litre single cream
salt
freshly ground black pepper
150g mature cheddar, grated
60g fresh white breadcrumbs

Method

  1. Cut the carrots, swede, parsnip and celeriac into rough 2 cm chunks. Preheat the oven to 180°C.
  2. Melt the butter in a pan, add the onion and garlic and cook gently for 2–3 minutes, until soft. Add the cream, bring to the boil and season to taste. Stir in 120 g of the grated cheese.
  3. Arrange the vegetable chunks in an oven-proof serving dish and pour over the hot cream mixture
  4. Place the gratin dish in the centre of a deep roasting tin. Fill the tin with boiling water to halfway up the sides of the gratin dish (this will act as a bain-marie, or water bath) and transfer carefully to the oven. Bake for 45 minutes, or until the vegetables are tender to the point of a knife.
  5. Mix the remaining cheese with the breadcrumbs, scatter over the top of the gratin and continue cooking for another 15–20 minutes, until browned.
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