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
Root vegetable gratin
  • Ready in: 105 mins
  • Serves: 4
  • Price: £2.31 per serving
Nutritional Info
Each 380g serving contains
  • Fat 24.1
    34%
  • Sat Fat 14.7
    74%
  • Sugar 17.3
    19%
  • Salt 1
    17%
  • Cals 408
    20%
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.