Carrot and parsnip gratin with stuffing top recipe

Name: Carrot and parsnip gratin with stuffing top
Yield: Serves 6
Ingredients: 1 tbsp butter, for greasing; 500g carrots, peeled and finely sliced into rounds; 500g parsnips, peeled and finely sliced into rounds; 1 onion, finely sliced; 5g fresh thyme, leaves picked; 300ml single cream; 25g grated pecorino; 170g pack sage & onion stuffing mix; 2 tbsp vegetable oil

Give your Christmas mains some excellent company with this crisp and cheesy root vegetable gratin

See method

Serves 6
15 mins to prepare and 1 hour 15 mins to cook
304 calories / serving

Freezable
Vegetarian

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Tesco British Unsalted Butter 250G
Aldi Price Match
1 tbsp butter, for greasing
£1.85
£7.40/kg
Tesco Chantenay Carrot and Baby Parsnip 350g
500g carrots, peeled and finely sliced into rounds
£1.55
£4.43/kg
Perfectly Imperfect Parsnips 500G
This product's currently out of stock
Aldi Price Match
500g parsnips, peeled and finely sliced into rounds
Tesco Brown Onions 3 Pack
This product's currently out of stock
1 onion, finely sliced
Tesco Fresh Cut Thyme 20G
5g fresh thyme, leaves picked
£0.50
£25.00/kg
Tesco British Single Cream 150Ml
300ml single cream
£0.95
£6.33/litre
Tesco Grated Pecorino Cheese 50G
25g grated pecorino
£1.45
£29.00/kg
Tesco Sage & Onion Stuffing Mix 170G
Aldi Price Match
170g pack sage & onion stuffing mix
£0.45
£2.65/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
2 tbsp vegetable oil
£1.45
£1.45/litre

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 7cm deep, 20cm square baking dish and add a layer of carrot and parsnips. Scatter with a few onion slices and some thyme leaves; season. Repeat the layers until all the veg is used.
Pour the cream over so it sinks into the layers. Cover with foil and bake for 50 mins-1 hr or until the veg is tender when pierced with a cutlery knife. Increase the oven to gas 7, 220°C, fan 200°C.
Remove the foil, mix together the pecorino and stuffing mix and scatter over the top of the veg. Drizzle with the oil and bake for a further 10-15 mins until the topping is golden and crisp. Place a baking tray underneath if the dish is very full, to catch any drips it if bubbles over. Leave to rest for 10 mins.

Get ahead: Make the gratin in a freezer-proof dish up to the end of step 2, cool and freeze. On the day, cook from frozen (covered in foil) for 45 mins at gas 5, 190°C, fan 170°C, then follow from step 3.

See more Christmas side dishes

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.