Gratin of carrots & root vegetables

Gratin of carrots & root vegetables

  • 1
  • 2
  • 3
  • 4
  • 5
(23 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Jul, 2011
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!
19th Jun, 2011
Highly recommend. Gorgeous. Cooked to perfection and very tasty.
10th Apr, 2011
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?
8th Mar, 2011
This is really really nice and very morish! Not part of the 'low-fat' diet but definitely worthy of the weekend treat list!
22nd Dec, 2010
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.
10th Aug, 2010
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.
17th May, 2010
This dish was fantastic, just wished i could have made it low fat..
4th Nov, 2009
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!
20th May, 2009
Lovely, holds well in the oven if cooked before you are ready, looks good and tastes delicious
3rd Apr, 2009
Simply excellent! Our 16 year old wanted us to put the leftovers in sanwiches for school, quite a compliment from a Burger King Junkie!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.