Gratin of carrots & root vegetables

Gratin of carrots & root vegetables

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(23 ratings)

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

Easy

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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Ingredients

  • 500g waxy potatoes (we used Desirée), sliced wafer thin
    Potato

    Potato

    po-tate-oh

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

  • 1 small parsnip, sliced wafer thin
    Parsnip

    Parsnip

    par-snip

    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

    Rosemary

    rose-mar-ee

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

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

    Milk

    mill-k

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

  • 350g carrots, sliced wafer thin
    Carrot

    Carrot

    ka-rot

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

  • 50g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

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

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.

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Comments, questions and tips

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wendyr0239
8th Jul, 2011
5.05
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
19th Jun, 2011
5.05
Highly recommend. Gorgeous. Cooked to perfection and very tasty.
trishan
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?
emmaccollins
8th Mar, 2011
5.05
This is really really nice and very morish! Not part of the 'low-fat' diet but definitely worthy of the weekend treat list!
minacolada
22nd Dec, 2010
5.05
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
10th Aug, 2010
4.05
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
17th May, 2010
This dish was fantastic, just wished i could have made it low fat..
alexevans1
4th Nov, 2009
4.05
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
20th May, 2009
5.05
Lovely, holds well in the oven if cooked before you are ready, looks good and tastes delicious
dutes8080
3rd Apr, 2009
5.05
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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