Name: Winter Vegetable Gratin
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves: 4
Ingredients: 275 ml double cream; 1 tbsp chopped fresh rosemary; Pinch of salt; 500 g potatoes, sliced wafer thin; 1 large parsnip, sliced wafer thin; 1 large beetroot, sliced wafer thin; 1 large sweet potato, sliced wafer thin; 3 cloves of garlic, thinly sliced; 150 ml full-fat milk; 60 g Parmesan, grated

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

This is a go-to recipe in our household because it uses vegetables we grow and it’s versatile. I have been known to add broccoli, cauliflower and even kale. It can be eaten as a side dish or as a vegetarian standalone meal. It’s easy to prepare and a delicious comfort food for the cold winter evenings. – Jemma Pyne

Ingredients

500 g potatoes, sliced wafer thin
1 large parsnip, sliced wafer thin
1 large beetroot

Method

Preheat the oven to 180°c and butter a shallow ovenproof dish. Layer some of the potatoes, then parsnip, beetroot, and sweet potato in the dish. At the halfway point, scatter over two of the sliced garlic cloves, a little salt and half the rosemary. Keep making layers until you have us

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Ingredients

Method

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