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
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Shop ingredientsEach serving contains
- Energy
- 2340kJ 559.0kcal
- Fat
- 28g
- Saturates
- 17g
- Sugars
- 17g
- Salt
- 0.6g
of the Reference intake
Carbohydrate 62.5gProtein 8.6gFibre 12.0g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- 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.
- 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.
- 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.
- Cool for 10 mins before serving. Serve with a crisp green salad and cornichons on the side.
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