Creamy root vegetable gratin recipe
This vegetable gratin is a easy, healthy, creamy dish you will love.
Tools
Ingredients
Serving
2,5
rainbow carrots
1,5
parsnips
1/2
sweet potato
60 g
parmesan cheese
15 g
butter, cubed
1,5
sprigs thyme
225 ml
cream
125 ml
whole milk
1/2
egg
1/2 tsp
salt
1/2 tsp
black pepper
60 g
bread
Step by step
Peel the carrots, parsnips and sweet potato. Slice the vegetables with the Food Processor fitted with the Slicing Disc on speed 2.
Crumble the cheese with the Food Processor fitted with the Multipurpose Stainless Steel Knife on speed 1.
Spread 1/3 of the sliced vegetables in an ovenproof dish. Place a third of the Parmesan cheese, butter and thyme leaves over the vegetables. Repeat this step twice.
Whisk the cream, milk, egg, salt and black pepper by hand. Distribute the cream mixture over the gratin.
Cover the top of the oven dish with tin foil and bake for 60 minutes in a 180ºC preheated oven.
Pulse the bread in the Food Processor fitted with the Multipurpose Stainless Steel Knife to fine crumbs.
Sprinkle the crumbs over the top of the gratin. Bake (uncovered) for another 20 minutes.