Shredded vegetable gratin with crème fraîche and gruyère

Name: Shredded vegetable gratin with crème fraîche and gruyère
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4–6
Ingredients: 120 g (4¼ oz) gruyère cheese, coarsely grated; 100 ml (3½floz) dry white wine; 500 g (1 lb2 oz) butternut pumpkin (squash), seeded and shredded; 400 g (14 oz) crème fraîche; 2 teaspoons thyme leaves; 200 g (7 oz) parsnips, shredded; 200 g (7 oz) orange sweet potato, shredded; 200 g (7 oz) carrots, shredded; 1 garlic clove, halved; soft butter, for greasing

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Vegetarian

By Alice Hart

Published 2018

About

This is nourishing comfort food at its finest. It’s a meltingly delicious dish, which has an appealingly sweet combination of flavours that children love, but the addition of some waxy potato would temper it a little. Of course, feel free to vary the root vegetables as you wish.

Ingredients

1 garlic clove, halved
soft butter, for greasing
500 g (1 lb

Main course
Gluten-free
Vegetarian

Method

Preheat the oven to 200°C (400°F/Gas 6). Rub the cut garlic around the inside of a deep, medium-sized gratin dish. Discard the garlic clove and smear the dish with butter.

Place half the shredded vegetables in the dish, pressing down firmly. You can keep the vegetable layers di