Gratin of carrots & root vegetables

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• 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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• julieblue

  20 May 2009

  julieblue 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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• Di

  04 November 2009

  Di 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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• pauline

  17 May 2010

  pauline commented on this recipe

  This dish was fantastic, just wished i could have made it low fat..

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• KathrynV

  10 August 2010

  KathrynV rated and commented on this recipe

  

  This is delicious! It is very calorific, so probably best saved for high days and holidays, but it is worth it! Will definitely make again.

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• minacolada

  22 December 2010

  minacolada rated and commented on this recipe

  

  This had a gorgeous aromatic flavour, and with a leg of roasted chicken makes a lovely comfort meal. I added a generous dollop of Dijon to the cream sauce, and next time I think I'll scatter fried cubetti di pancetta in amongst the layers. Will definitely make again.

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• MCC

  08 March 2011

  MCC rated and commented on this recipe

  

  This is really really nice and very morish! Not part of the 'low-fat' diet but definitely worthy of the weekend treat list!

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• patricia

  10 April 2011

  patricia commented on this recipe

  Can you use anything other than double cream for this recipe to cut the calories and fat content, i.e. half fat creme fraiche for instance?

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• lmc

  19 June 2011

  lmc rated and commented on this recipe

  

  Highly recommend. Gorgeous. Cooked to perfection and very tasty.

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• woo

  08 July 2011

  woo commented on this recipe

  Very satisfying, tasty and highly recommended. The addition of a little mustard is a nice touch too (thank you BBC Good Food comments). I have also used the same quantities as stated in the recipe but prepared in individual large ramekins which has looked great as a side dish. I have served this with both pork chops and glazed ribs...delicious!

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• woo

  08 July 2011

  woo rated and commented on this recipe

  

  ooops forgot the stars!

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http://www.bbcgoodfood.com/recipes/3273/

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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