Name: Gratin of carrots & root vegetables
Prep time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: French
Ingredients: 500g waxy potatoes (we used Desirée), sliced wafer thin; 1 small parsnip sliced wafer thin; 3 plump garlic cloves thinly sliced; 1 tbsp chopped fresh rosemary; 284ml carton double cream; 150ml full-fat milk; 350g carrots sliced wafer thin; 50g parmesan grated

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Gratin of carrots & root vegetables

Gratin of carrots & root vegetables

Good Food team

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Serves 4

Easy

Prep: 1 hr and 15 mins - 1 hr and 25 mins

A star rating of 4.7 out of 5.29 ratingsRate

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Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.

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Ingredients

Nutrition

Units:

MetricUS

500g waxy potatoes

(we used Desirée), sliced wafer thin
1 small parsnip

sliced wafer thin
3 plump garlic cloves

thinly sliced
1 tbsp chopped fresh rosemary
284ml carton double cream
150ml full-fat milk
350g carrots

sliced wafer thin
50g parmesan

grated

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Nutrition: per serving

kcal532
fat41g
saturates25g
carbs33g
sugars0g
fibre5g
protein11g
salt0.5g

low

Method

step 1

Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It’s best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
step 2

Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
step 3

Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.

Recipe from Good Food magazine, May 2002

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A star rating of 4.7 out of 5.29 ratings

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