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Root vegetable gratin recipe

Root vegetable gratin recipe

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Root vegetables take centre stage rather than sitting in the wings in this Alpine-inspired main. Potatoes, sweet potatoes and parsnips combine with aromatic herbs and spices to create the perfect base for rich Gruyère cheese. Serve with a crisp green salad and tangy cornichons. See method

  • Serves 4
  • Takes 1 hr 20 mins plus cooling
  • 559 calories / serving

Ingredients

  • 20g butter, plus extra to grease
  • 1 echalion shallot, finely chopped
  • 150ml vegetable stock
  • 150ml double cream
  • 4 fresh thyme sprigs, leaves picked or 1 tsp dried thyme
  • ¼ tsp ground nutmeg
  • 1 large garlic clove, finely sliced
  • 3 large parsnips, peeled and thinly sliced into rounds
  • 3 medium sweet potatoes, peeled and thinly sliced into rounds
  • 3 Maris Piper potatoes, peeled and thinly sliced into rounds
  • 20g Tesco Finest Reserve Swiss Gruyère, finely grated
  • green salad and cornichons, to serve
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    2340kj
    559kcal     28%

  • Fat

    28g 40%

  • Saturates

    17g 83%

  • Sugars

    17g 19%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 62.5g Protein 8.6g Fibre 12g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Melt 20g butter in a medium saucepan over a medium-low heat. Add the shallot, cover with a lid and cook for 10 mins, stirring occasionally, until soft but not coloured. Add the stock, cream, thyme, nutmeg and garlic, and bring to the boil, then simmer for 5 mins to allow the flavours to infuse.
  3. Meanwhile, arrange the vegetables in individual rows in a 1ltr ovenproof dish, so each row is just overlapping. Pour over the creamy mixture and sprinkle with cheese.
  4. Cover with foil and bake on the middle shelf of the oven for 50-60 mins, removing the foil for the final 20 mins of cooking, until a knife passes easily through the vegetables, and it has a lightly golden crust on top.
  5. Cool for 10 mins before serving. Serve with a crisp green salad and cornichons on the side.

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