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Root Vegetable Gratin

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

BakingVegetarianSide DishCheeseRoot Vegetables

Estimated Nutrition

Per Serving Total
Calories 723.6 kcals 2894.4 kcals
Carbohydrates 41.3 grams 165.1 grams
Fat 49.6 grams 198.2 grams
Protein 28.1 grams 112.5 grams
Cook Time
45 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Butter
200
g
Emmental
grated
300
ml
Milk
300
ml
Single Cream
1
piece
Egg
free-range, beaten
GrainsCereals
3
tbsp
Breadcrumbs
NutsSeeds
2
clove
Garlic
finely chopped
Vegetables
4
piece
Carrot
thinly sliced
1
piece
Swede
peeled and sliced
2
piece
Parsnip
peeled and sliced
3
piece
Potato
peeled and thinly sliced

Steps

  • 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.