Shredded vegetable gratin with crème fraîche and gruyère


Preparation info

  • Difficulty


  • Serves


Appears in



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.


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


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 distinct, or mix all the varieties together as you wish. Either way, season the layers well with salt and pepper.

Mix the crème fraîche and wine together and season with salt and pepper. Spoon half this mixture over the vegetables and top with a third of the grated gruyère. Sprinkle with half the thyme, and top with the remaining vegetables, pressing down firmly as before. Pour the remaining crème fraîche mixture over the top, sprinkle with a little salt, pepper and the remaining thyme, and finish with the remaining gruyère.

Cover the dish with foil, seal well and bake for 30 minutes. Uncover, then bake for a further 30 minutes or so until the gratin is golden and bubbling. Remove from the oven and set aside to rest and settle for at least 10 minutes before serving with a salad or steamed green vegetables.