European
Sweden - Vegetarian
Rotfruktsgratäng (Root Vegetable Gratin)
Chef's Menu Description
Hearty Swedish layered autumn root vegetable gratin featuring sliced carrots, parsnips, celeriac, and potatoes baked in a thyme and garlic cream sauce with a golden cheese crust.
Ingredients
- • 300g King Edward potatoes, peeled and thinly sliced
- • 250g parsnips, peeled and thinly sliced
- • 250g carrots, peeled and sliced
- • 200g celeriac, peeled and thinly sliced
- • 300ml double cream
- • 150ml vegetable broth
- • 2 garlic cloves, crushed
- • 1 tbsp fresh thyme leaves
- • 120g mature Swedish cheese (Prästost or Grevé), grated
- • Salt and black pepper
Preparation Steps
1
Phase 1
Slice all root vegetables uniformly thin (3mm) using a mandoline slicer.
2
Phase 2
In a jug, mix double cream, vegetable broth, crushed garlic, fresh thyme leaves, 1.5 tsp salt, and black pepper.
3
Phase 3
Arrange sliced root vegetables in overlapping layers in a buttered baking dish. Pour the seasoned cream over the vegetables and press down gently.
4
Phase 4
Scatter grated cheese over top. Bake at 190°C for 50-60 minutes until root vegetables are tender and the surface is golden and bubbling.