Gratin of carrots & root vegetables

Gratin of carrots & root vegetables

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(22 ratings)

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


Serves 4
Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.

Nutrition and extra info

Nutrition: per serving

  • kcal532
  • fat41g
  • saturates25g
  • carbs33g
  • sugars0g
  • fibre5g
  • protein11g
  • salt0.5g
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  • 500g waxy potatoes (we used Desirée), sliced wafer thin



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 small parsnip, sliced wafer thin



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 plump garlic cloves, thinly sliced
  • 1 tbsp chopped fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 284ml carton double cream
  • 150ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 350g carrots, sliced wafer thin



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g Parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (29)

chanelu's picture

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

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

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

sophiehadden's picture

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

quierounvaquero's picture

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

gpunch11's picture

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 made all teh difference, really gorgeous. I also added crispy bacon bits on another occasion and it went down a treat!!

trishabaxter's picture

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!

granite's picture

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!!!

fatedwardo's picture

The only vegetables that I had left in the fridge were carrots and parsnips, so I searched on here for "Parsnips", came up with this and cooked it. It turned out beautifully and, being vegetarian, I served it with some fakin' bacon and some grilled tomatoes. It made a delicious meal.


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