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Root Vegetable Gratin

Recipe by Antony Worrall Thompson

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Gratins are a Godsend to lazy cooks, busy people and those on a budget! You just layer everything and whack it in the oven to take care of itself. Job done. It's one of the best recipes if you are cooking for a group.

Serves 4

Ingredients

4 medium carrots, peeled or scrubbed and thinly sliced
55g/2oz butter
2 cloves garlic, finely chopped
200g/7oz emmental, grated
1 small swede, peeled and sliced
2 small parsnips, peeled or scrubbed and sliced
3 medium potatoes , peeled and thinly sliced
300ml/½pt milk
300ml/½pt cream
1 medium egg, beaten
3 tbsp breadcrumbs

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Method

Preheat the oven to 190C/375F/Gas 5.
Place the carrots in the bottom of a medium-sized baking dish. Add the butter and a sprinkle of the garlic.
Sprinkle over some of the grated Emmental.
Layer the swede on top and add a couple more knobs of butter, and a little more garlic.
Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.
Mix together the milk, cream and egg, and pour evenly over the vegetables.
Top with the breadcrumbs and bake in the oven for 45 minutes.