Gratin of root vegetables

Name: Gratin of root vegetables
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: ½ parsnip, thinly sliced; 1 small turnip, thinly sliced; 105 g (3½ oz) Gruyère cheese, grated; 250 ml (8 fl oz) cream; 1 small carrot, thinly sliced; pinch of freshly grated nutmeg; 250 ml (8 fl oz) milk; 1 large waxy potato, thinly sliced; 30 g (1 oz) unsalted butter; 1 clove garlic, finely chopped; 1 small swede, thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Christmas

By Le Cordon Bleu

Published 1999

About

Root vegetables go well with roast meats and this gratin baked with a golden Gruyère topping is a perfect match for a simple roast.

Ingredients

30 g (1 oz) unsalted butter
1 clove garlic, finely chopped

Side dish
Christmas
Gluten-free
Vegetarian
December
Winter

Method

Melt the butter in a pan, add the garlic and cook over low heat for 1 minute. Add the milk, cream, potato, nutmeg, a pinch of salt and some black pepper. Bring to the boil and cook, covered, for 5 minutes. Add the carrot and cook for 3 minutes, then add the swede and cook for 3 minutes. Add the parsnip and cook for another 3 minutes, then finally add the turnip and cook