Herby root vegetable gratin

Herby root vegetable gratin

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(5 ratings)

Prep: 25 mins Cook: 1 hr, 40 mins


Serves 8
Layer thinly sliced potato, swede and parsnip then bake with a cream, garlic and Parmesan sauce for a decadent side dish

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal514
  • fat39g
  • saturates22g
  • carbs31g
  • sugars9g
  • fibre7g
  • protein9g
  • salt0.4g
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  • 25g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 425ml double cream
  • 300ml milk



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

  • 1kg potato, thinly sliced



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

  • 350g swede, thinly sliced
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 350g parsnip, thinly sliced



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

  • small bunch parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp thyme leaf
  • 1 garlic clove, crushed
  • 50g parmesan (or vegetarian alternative), grated



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

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 180C/160C fan/gas 4. Melt half the butter in a large saucepan, add the onion and cook until soft. Pour in the cream and milk, and add lots of seasoning. Add the sliced vegetables and gently simmer for 10 mins until the potatoes start to soften.

  2. Meanwhile, blend the herbs, garlic, most of the Parmesan and some seasoning in a food processor. Add the oil and blend again to form a paste.

  3. Tip a third of the creamy veg into a buttered baking dish, dollop over half the herb mix and spread out a little. Top with another third of the veg, followed by the remaining herb mix, then the rest of the vegetables. Dot the surface with the remaining butter and scatter over the reserved Parmesan. Bake for 1-1½ hrs until bubbling and golden, covering with foil for the final 30 mins if it’s becoming too brown. Leave to rest for 10-15 mins before serving.

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Comments, questions and tips

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20th Nov, 2017
I made this tonight with what I had on hand and it was yummy. Thumbs up from all who ate it. I didn't have milk so I used chicken stock and cream when softening the potatoes and parsnips. I used shallots and half an onion. I think leeks would have been ideal. A pinch of nutmeg and cayenne pepper added- good choices. I also doubled the butter instead of adding olive oil. Did not have swedes or parsley. Did NOT layer it but added everything together to softening procedure. Added cheese-Parmesan and a very good specialty cheddar because that's what I had, into the mixture and then sprinkled some on top. BEAUTIFUL out of the oven. Quite rich but will make again. Ate it with a pork loin cooked on a bed of apples and onions seasoned with 3 Tbsp vinegar and 2 Tbsp brown sugar and a bit of butter dotted on top of veg mixture, s,p and garlic to season. Delish and nice contract to richness of gratin.
18th Dec, 2017
I want to come to your house for dinner - that sounds amazing!
17th Jul, 2017
I made this dish for Christmas lunch, everyone loved it.
16th Dec, 2015
Super tasty dish but I would double the quantity of herby mixture to go between the layers.
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