Root vegetable gratin

Serves: 4
Course: Main Course
Cooking Time: 1 hr 30 mins
  • 3 small turnips, peeled, halved and very thinly sliced
  • 1/2 a celeriac, peeled, halved and very thinly sliced
  • 1/2 a swede, peeled, halved and very thinly sliced
  • 650g waxy potatoes, peeled, halved and very thinly sliced
  • 225ml double cream
  • 100g crème fraîche
  • 250ml milk
  • 125g vegetarian Cheddar, grated
  • Salt and black pepper

This is a very simple dish, very impressive and hugely delightful. Time spent peeling and slicing the vegetables is time well spent. Serve with a cheese platter, crusty bread and a green salad. Serves 4-6.

Preheat the oven to 200°C (400°F) Gas 6. You will need a 30 x 20-cm baking dish, very well buttered.

Put all the vegetable slices in a large bowl and toss gently to combine. Set aside.

Combine the cream, crème fraîche and milk in a small saucepan and heat just to melt the crème fraîche. Stir well, season with salt and pepper.

Arrange half of the vegetables slices in the prepared baking dish. Sprinkle with a little salt and one-third of the cheese. Pour over one-third of the cream mixture. Top with the rest of the vegetable slices, the remaining cheese and a sprinkle of salt. Pour over the remaining cream mixture and bake in the preheated oven for 1-1/2 hours, until browned on top. Serve immediately.