Root vegetable gratin

Root vegetable gratin

Serve this on its own with some salad or as a side to a roast, or serve with grilled fish or meat.

By , 21 September 2015

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Root vegetable gratin
  • 1 Hour 45 Mins
  • Serves: 4
  • Price: £2.31 per serving
Nutritional Info
Each 380g serving contains
  • Energy

    1708KJ

    408KCAL

    20%
  • Fat

    24.1g

    high

    34%
  • Saturates

    14.7g

    high

    74%
  • Sugars

    17.3g

    low

    19%
  • Salt

    1g

    low

    17%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 449kJ/107kcal.
Ingredients
  • 900g mixed parsnips, carrots, swede (peeled weight)
  • 15g butter plus extra to grease
  • 150g Emmental, grated
  • 50g Parmesan, grated
  • 400ml whole milk
  • ¼ level tsp cayenne
Method
  • Pre-heat the oven to 180C/160C fan/Gas 4 and grease a 2 litre ovenproof dish with butter. Thinly slice the root vegetables.

  • Layer half the vegetables in the dish. Scatter on the Emmenthal, then top with the remaining vegetables. Sprinkle on the cayenne and season lightly with salt. Dot with butter.

  • Pour over the milk and sprinkle the Parmesan on top. Cover with foil and cook in the oven for 1 hour 15 minutes, removing the foil for the last 30 minutes.