Sweet Potato, Beetroot & Parsnip Gratin Recipe

Ingredients

500g sweet potatoes
500g parsnips
500g beetroot
500g carrots
1 red onion
4 garlic cloves
A handful of thyme
250ml double cream
1 vegetable stock cube
180g grated Emmental cheese

Prep: 20 mins | Cook: 1 hr

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes, parsnips, beetroot and carrots. If you have a food processor, use the slicing blade to cut them into thin rounds. If not, use a sharp knife or mandoline to slice them. Peel and thinly slice the red onion. Set aside.

2. Peel, crush or finely chop the garlic. Pick the thyme leaves off their woody sprigs.

3. Place the garlic, thyme and cream in a medium-sized pan. Crumble in the vegetable stock cube and heat for a few mins till warmed though. Season with salt and pepper to taste. Set aside.

4. Brush a 3 ltr casserole dish with 1 tbsp oil. Arrange the sliced vegetables in layers along the base of the dish. You can mix up the veg in each layer or stick to a different veg in each layer. Sprinkle a little grated Emmental cheese between each layer. Pour the warm cream over the veg. Sprinkle the remaining cheese evenly over the top.

5. Cover the casserole dish with foil and bake on the middle shelf of the oven for 50-60 mins, removing the foil for the final 20 mins of cooking. The gratin is ready when a knife passes easily through the vegetables and the gratin has a golden crust.

6. Love Your Leftovers^ Leftover gratin will keep in the fridge for up to 3 days. Reheat it in the oven covered with foil to protect the top. Or reheat individual portions in the microwave. You can also eat it cold.