Gratin of winter vegetables

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Gratins are very adaptable in the choice of vegetables and flavourings. Root vegetable gratins can be served as a main course, but most often accompany meats. This one goes well with Gammon Braised in Cider or Boeuf à la Ficelle.


  • 30 g butter
  • 250 g celeriac, peeled
  • 250 g


Preheat the oven to 180°C/350°F/gas mark 4. Use half the butter to grease a gratin dish. Slice the vegetables thinly and put into the dish in layers, first celeriac, followed by parsnip and then potato. Season each layer with a little salt, pepper and allspice. Repeat the layers