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: 200 g (7 oz) orange sweet potato, shredded; 120 g (4¼ oz) gruyère cheese, coarsely grated; 2 teaspoons thyme leaves; 1 garlic clove, halved; 500 g (1 lb2 oz) butternut pumpkin (squash), seeded and shredded; 400 g (14 oz) crème fraîche; 200 g (7 oz) carrots, shredded; 100 ml (3½floz) dry white wine; soft butter, for greasing; 200 g (7 oz) parsnips, shredded

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

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