Gratin of carrots & root vegetables

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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.
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.
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.

PER SERVING

532 kcalories, protein 11g, carbohydrate 33g, fat 41 g, saturated fat 25g, fibre 5g, salt 0.5 g

Latest comments and suggestions

• bobby

  17 November 2007

  bobby rated and commented on this recipe

  

  Very tasty, but next time I do it I will cook the potatoes & parsnips for 2 or 3 minutes before I put them in the dish because they took longer to cook. Apart from that it was a nice change to eat vegatables all together. We eat it with grilled sirloin steak. Yum!!!

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• Trisha

  10 December 2007

  Trisha commented on this recipe

  This was fantastic and so easy to make.... everyone thought it was delicious and it will certainly be made again and again and has been requested for Xmas Day!

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• Gill

  25 March 2008

  Gill commented on this recipe

  I've made this a few times now, the last time I added a spoon of Honey Mustard to the carrots and cream whilst they were in the pot..it made all teh difference, really gorgeous. I also added crispy bacon bits on another occasion and it went down a treat!!

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• L3E

  26 March 2008

  L3E commented on this recipe

  So good to the tastebuds, so bad to the arteries... this is in my "now more often than every two months" category.

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• Blondie

  06 June 2008

  Blondie rated and commented on this recipe

  

  deeelish. i have it with roasted chicken legs and a green salad.

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• Kathryn

  26 September 2008

  Kathryn rated this recipe

  

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• sally

  08 October 2008

  sally rated and commented on this recipe

  

  This was better than expected, but I did find it needed an extra twenty minutes to cook through properly.

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• viktory

  06 November 2008

  viktory rated and commented on this recipe

  

  This was delicious. Very rich and very moreish. Easy to cook although it is preparation intensive. Well worth it. I'll definitely be having this again.

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• yumyum

  15 December 2008

  yumyum rated and commented on this recipe

  

  Gorgeous recipe! We were three people and polished off 3/4s, with the leftovers eaten for brunch the next day. Definitely worth the effort, a nice alternative to regular potato gratin.

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• Tony

  03 April 2009

  Tony rated and commented on this recipe

  

  Simply excellent! Our 16 year old wanted us to put the leftovers in sanwiches for school, quite a compliment from a Burger King Junkie!

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• toucan

  20 May 2009

  toucan rated and commented on this recipe

  

  Lovely, holds well in the oven if cooked before you are ready, looks good and tastes delicious

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• Al

  04 November 2009

  Al rated and commented on this recipe

  

  I made this as a side dish with chicken and asparagus which my family really enjoyed. As I am vegetarian I had it as a main with asparagus on the side. It is lovely but a bit calorific!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 1 hr 15 mins 1 hr 25 mins

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

PER SERVING

532 kcalories, protein 11g, carbohydrate 33g, fat 41 g, saturated fat 25g, fibre 5g, salt 0.5 g

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