Root Vegetable Gratin

A delicious layered root vegetable gratin with Emmental cheese, cream, and a crunchy breadcrumb topping, baked until golden.

Baking Vegetarian Side Dish Cheese Root Vegetables

Estimated Nutrition

Calories

723.6

kcal / serving

2894.4 kcal total

Carbs

41.3g

per serving

165.1 g total

Fat

49.6g

per serving

198.2 g total

Protein

28.1g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

200

Emmental

grated

300

Milk

300

Single Cream

piece

Egg

free-range, beaten

GrainsCereals

tbsp

Breadcrumbs

NutsSeeds

clove

Garlic

finely chopped

Vegetables

piece

Carrot

thinly sliced

piece

Swede

peeled and sliced

piece

Parsnip

peeled and sliced

piece

Potato

peeled and thinly sliced

Method

Preheat the oven to 190°C.

Place sliced carrots in a baking dish and top with butter, garlic, and Emmental.

Layer sliced swede on top with butter and garlic.

Layer parsnips with butter and garlic, finish with potatoes, and sprinkle with remaining cheese.

Whisk milk, cream, and egg together and pour the mixture over the vegetables.

Cover with breadcrumbs and bake for 45 minutes.