Herby root vegetable gratin

Herby root vegetable gratin

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(1 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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. While cow…

  • 1kg potato, thinly sliced



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

  • 350g swede, thinly sliced



    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 just…

  • 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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16th Dec, 2015
Super tasty dish but I would double the quantity of herby mixture to go between the layers.
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