Creamy vegetable gratin recipe

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  • Yield: 4 Servings


  • 1 garlic clove, cut in half
  • butter, for greasing
  • 3 large potatoes (about 600 g)
  • 3 carrots
  • ½ a small swede (about 150 g)
  • ¼ pumpkin or butternut squash (about 200 g)
  • ½ small onion, finely sliced 300 ml whole milk
  • 300 ml double cream
  • 50 g Gruyère or Cheddar cheese, grated
  • salt and black pepper
How to Make It
  1. Preheat the oven to 200°C/180°C Fan/Gas 6. Rub the cut garlic clove over the inside of a shallow 1-litre ovenproof dish and then grease the dish with butter.
  2. Slice all the vegetables as thinly as you can. Arrange them in layers in the dish, starting and finishing with layers of potato. Season each layer as you go.
  3. Mix together the milk and double cream and pour them over the vegetables. Sprinkle with grated cheese.
  4. Bake the gratin in the oven for about 45 minutes, until the vegetables are tender when you test them with a knife and the cheese has melted and browned.

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