This easy, cheesy vegetable bake is simple comfort food at its finest and great as a vegetarian meal or side dish.


  • 4 medium carrots, thinly sliced

  • 55g/2oz butter

  • 2 cloves garlic, finely chopped

  • 200g/7oz Emmental cheese, grated

  • 1 small swede, sliced

  • 2 small parsnips, sliced

  • 3 medium potatoes, thinly sliced

  • 300ml/½ pint milk

  • 300ml/½ pint cream

  • 1 medium egg, beaten

  • 3 tbsp breadcrumbs


  • 1.

    Place the carrots in the bottom of a medium-sized baking dish. Add the butter and a pinch of the garlic. Sprinkle over some of the grated Emmental.

  • 2.

    Layer the swede over, and add a couple more knobs of butter, and a little more garlic. Repeat with the parsnips, and finally the potato.

  • 3.

    Sprinkle over the remaining cheese. Mix together the milk, cream and egg, and pour evenly over the vegetables. Top with the breadcrumbs and bake the gratin in a preheated oven 190C/375F/Gas 5 for 45 minutes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 837kj
  • Fat Total 60g
  • Saturated Fat 36g
  • Protein 22g
  • Carbohydrate 54g
  • Sugar 13g
  • Sodium 495mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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