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Root Vegetable Gratin

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.


  • 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


  • 1.

    Preheat the oven to 190C/375F/Gas 5.

  • 2.

    Place the carrots in the bottom of a medium-sized baking dish. Add the butter and a sprinkle of the garlic.

  • 3.

    Sprinkle over some of the grated Emmental.

  • 4.

    Layer the swede on top and add a couple more knobs of butter, and a little more garlic.

  • 5.

    Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.

  • 6.

    Mix together the milk, cream and egg, and pour evenly over the vegetables.

  • 7.

    Top with the breadcrumbs and bake in the oven for 45 minutes.

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