Preparing Root vegetable gratin

Use any combination of root vegetables in this delicious gratin. Serve with salad for a simple supper or as a side dish for your Sunday roast.


  • 4 medium carrots, thinly sliced
  • 55g/2oz butter
  • 2 cloves garlic, finely chopped
  • 200g/7oz Emmental, grated
  • 1 small swede, peeled and sliced
  • 2 small parsnips, peeled and sliced
  • 3 medium potatoes, peeled and thinly sliced
  • 300ml/½pt milk
  • 300ml/½pt single cream
  • 1 free-range egg, beaten
  • 3 tbsp breadcrumbs
Preparing Root vegetable gratin

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