Root vegetable gratin

When it is winter and cold, I use every possible excuse to eat hearty comforting food. The creamier the better! But, it’s not exactly healthy… So this is a slightly healthier version of potatoes au gratin. But instead of just potatoes I have added a lot of different root vegetable. Make this your own by adding what you like. I will probably try it with Jerusalem artichokes next, just because I love them. :) And by using less cream (still cream though, it wouldn’t be the same without) and adding some milk and flour to thicken, this is a little bit better for you than the ordinary potatoes au gratin. Still not as healthy as something without cream and cheese, but it is winter and cold and we deserve this, don’t you think?! ;-)

Root vegetable gratin, serves 4

2 potatoes

2 carrots

1/2 celeriac

1 small swede

1 parsnip

10 cm leek, sliced

1 tbsp plain flour

200 ml single cream

200 ml milk

1 clove garlic, pressed

salt & pepper

thyme

100 ml grated cheese

Peel the root vegetables and slice them. Put them in a pan, cover with water. Add some salt and bring to a boil. Cook the vegetables for about 5 mins. Drain. Grease an oven dish with butter and distribute the vegetables and leek. Mix milk, cream and flour and add the garlic. Add some salt, pepper and thyme (dried is fine). Pour the mixture over the vegetables so it almost cover. Scatter some grated cheese on top. Place in 200C oven for 45 minutes. Serve with meat.  

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One Response to Root vegetable gratin

  1. Totally….. cold weather deserves comfort food like this, the creamier the better :)

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