Root vegetable gratin

Name: Root vegetable gratin
Yield: Serves 4-6
Ingredients: 1 litre single cream; Salt and freshly ground black pepper; 150 g mature cheddar, grated; 60 g fresh white breadcrumbs; 1 large onion, peeled, halved and finely chopped; 1 medium parsnip, peeled; 1 small celeriac, peeled; A good knob of butter; 1 small swede, peeled; 2 medium carrots, peeled; 2 garlic cloves, peeled and crushed

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

This dish, similar to a classic potato dish we used to make at college, is a good alternative way of serving winter roots when you’ve bored of boiling and roasting them. You can use any root veg you can lay your hands on here, or even try adding a few leeks, if you like.