Root gratin

  • Preparation Time15 mins
  • Cooking Time65 mins
  • Serves8
  • DifficultyEasy
500g parsnips, peeled
500g sweet potato, peeled
500g celery root, peeled
500g russet potatoes, peeled
250ml double cream
120ml reduced salt chicken stock
1 tsp dried tarragon
1 tsp salt
2 tsp freshly ground black pepper
1 tbsp minced garlic
175g Gorgonzola cheese, grated
Special equipment: 1.25L oval gratin dish
1) Preheat the oven to 200C/Gas 6 and set a rack in the middle. Slice the vegetables into 0.5-cm thick slices.

2) In a large bowl, toss the vegetables with the cream, stock, tarragon, salt, pepper, garlic and Gorgonzola. Put into the gratin dish and cover loosely with heavy duty foil. Bake for 1 hour, until the vegetables are fork tender.

3) Once tender, remove the foil, leave the dish on the middle rack and turn the grill on high. Grill the gratin until the top is golden, 3 to 4 minutes. Allow to cool for 10 minutes before serving.

4) The gratin can be made 1 day ahead and reheated at 160C/Gas 3, covered with foil, for approximately 20 minutes.

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