Root Vegetable Gratin

  • 4 large potatoes
  • 2 beets
  • 1 parsnip
  • 1 swede
  • 1ltr cream
  • 3 cloves garlic
  • nutmeg


Peel and slice all veg on mandaline 2mm thick but don't mix the beets with the other vegetables. Bring the cream, garlic, thyme, nutmeg and plenty of seasoning to the boil and throw in everything but the beetroot.

Lay the sliced beetroot in the bottom of an oven proof dish and pour the rest of the mix on top, bake in the oven at 160 degrees for 45 mins and pull out when golden brown and when a knife effortlessly goes through it.