Roberta Hall McCarron

Autumn vegetable gratin

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Changing Tides: A Cookbook
Changing Tides

By Roberta Hall McCarron

Published 2024

  • About

The colours and flavours in this gratin are absolutely beautiful. To make timings easier, I usually cook it in the afternoon, then just warm it through in the oven for 20 minutes at the same time as I’m cooking the fish.

Ingredients

  • 200 g Maris Piper potatoes, peeled
  • 200 g butternut squash, peeled and deseeded
  • 200

Method

Preheat your oven to 160°C fan.

Using a Japanese mandolin, thinly slice the potatoes, squash, beetroot and celeriac, keeping them all separate. You can also do this with a knife, but a mandolin means you get very even slices. Season lightly with salt.

Heat the cream wit