Gratin of carrots & root vegetables

Gratin of carrots & root vegetables

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(24 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


  • 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…

  • 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…

  • 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, questions and tips

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3rd Oct, 2018
This was easily the best gratin I’ve made, I did use more cream than the recipe specified as I had an open larger tub thatbhad to be used up, I also used dried rosemary as forgot fresh but cooked it slowly and it was a complete success, so much so it’s going on the menu for Christmas.
22nd Feb, 2016
i think my proportions were all out of whack as wasnt as creamy as expecting but was tasty none the less. added a leek as i had one in and that was nice. would make again
2nd Apr, 2015
Use a food processor to slice all this veg thinly or you could be there for eve, even if you're pretty slick with a knife.
27th Apr, 2014
Used semi skimmed milk instead of full fat, plus 300ml tub of creme fraiche instead of the double cream. Greatly reduced the calorie content but still tasty.
2nd Jan, 2013
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!
8th Oct, 2012
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.
6th Jul, 2012
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.
22nd Jun, 2012
I made this recipe for friends coming round to dinner, they all enjoyed it very much, so I will be making it again.
22nd Jun, 2012
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!!
26th Dec, 2011
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!


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