Gratin of carrots & root vegetables

Gratin of carrots & root vegetables

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(20 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
532
protein
11g
carbs
33g
fat
41g
saturates
25g
fibre
5g
sugar
0g
salt
0.5g

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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Method

  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.

Recipe from Good Food magazine, May 2002

Comments, questions and tips

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Comments

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cash1912's picture
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This is now a Christmas Day family tradition - as I have to double the quantities it does take longer to cook and as oven space is at a premium on Christmas day, I cook it the day before (covered in foil) and reheat (adding a bit more milk/cream). Once cooked this stays hot for ages so is very user friendly!

queeniep's picture
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Not bad, was not as nice as I thought it was going to taste, used Alpro Soya and felt it came out a little dry, will try adding a bit more next time and some seasoning to give it a bit more of a kick.

sheilarussell44's picture
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I made this recipe for friends coming to dinner and they all enjoyed the idea of having veggies cooked together in this way. I certainly will be doing it again.

sheilarussell44's picture
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I made this recipe for friends coming round to dinner, they all enjoyed it very much, so I will be making it again.

abbiescookingkitchen's picture
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Wow this recipe is amazing!! My husband loved it. I kinda tweaked it abit. I didn't have any double cream and used normal cream instead. I think it worked out well. I didn't put in the parsnip couldn't find nice fresh ones. I added mushrooms and leeks instead, and also followed the suggestions of some of the comments and added dijion mustard to the milk/cream mixture. I used a mandolin to slice my veggies which worked out quiet well. and then i gave a good glug of wine - i would say not more than a 1/4 cup. It came all together so nicely!! Definately a must!!! Thi9s is definately a recipe that you can play around with and add varies types of veggies!!

beatriceng8's picture
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Made this as part of our Christmas lunch and as a main for a vegetarian diner. I omitted the garlic but flavoured the cream with 2 tablespoons of horseraddish sauce. It went down extremely well! I also found that it took longer than stated in the recipe to cook. A lot of slicing.. but well worth the effort!

wendyr0239's picture
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ooops forgot the stars!

wendyr0239's picture
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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!

lauramcentee's picture
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Highly recommend. Gorgeous. Cooked to perfection and very tasty.

trishan's picture

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?

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

minacolada's picture
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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.

kathrynv's picture
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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.

fox1ginger's picture

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

alexevans1's picture
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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!

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

dutes8080's picture
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Simply excellent! Our 16 year old wanted us to put the leftovers in sanwiches for school, quite a compliment from a Burger King Junkie!

chanelu's picture
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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.

viktory's picture
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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.

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

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