Root vegetable gratin
- 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
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.