Cheese and root vegetable gratin


  • 200 g carrots, thinly sliced
  • 250 g parsnips, thinly sliced
  • 300 g celeriac, thinly sliced
  • 400 g potatoes, peeled and thinly sliced
  • ¼ cup (15 g) snipped fresh chives
  • ½ teaspoon freshly grated nutmeg
  • salt and pepper
  • 200 ml low–fat milk
  • ⅓ cup (90 g) fromage frais
  • ⅓ cup (90 g) sour cream
  • 2 thick slices wholemeal bread, about 85 g in total
  • 1 tablespoon (20 g) butter, melted
  • 100 g cheshire cheese or mature cheddar, finely grated


  1. Preheat the oven to 180°C.
  2. Layer the carrot, parsnip, celeriac and potato slices in a large, shallow ovenproof dish, sprinkling the chives, nutmeg, and salt and pepper to taste between the layers.
  3. In a mixing bowl, lightly whisk together the milk, fromage frais and sour cream, then pour evenly over the vegetables.
  4. Cover the dish with foil and bake for 1–1¼ hours, or until the vegetables are tender.
  5. Cut the bread into 5 mm dice and toss with the melted butter and grated cheese to mix evenly.
  6. Spoon the mixture in an even layer over the vegetables.
  7. Return to the oven, without the foil covering, and bake for a further 15–20 minutes, or until the top is crisp and golden.
  8. Serve hot.

Serves 4
Preparation: 20 minutes
Cooking: about 1½ hours

Source: Milk, Eggs and Cheese
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