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Root Vegetable Gratin - Layers of winter vegetables infused with garlic and thyme and slow baked to make them beautifully soft | thecookandhim.com

Root Vegetable Gratin

Prep: 20 mins | Cook: 60 mins | Total: 80 mins | Quantity: 2 servings

Ingredients

  • drizzle of olive oil
  • 1 onion (red or white) – peeled and finely sliced
  • 2 cloves garlic – peeled and crushed
  • few sprigs fresh thyme – leaves removed and stalks discarded (*see note if you don’t have fresh thyme)
  • 1 tsp dijon mustard
  • 100ml vegetable stock
  • 1 tsp sea salt
  • few grinds of black pepper
  • 1 large sweet potato – peeled
  • 1/2 swede – peeled
  • 2 parsnips – peeled
  • 1 large carrot

Instructions

  1. Heat your oven to 180 Fan / 200 C / 400 F / Gas 6 and brush your baking dish with a little bit of olive oil - for 2 portions I used a 20 cm / 8 inch round dish.
  2. Pour a drizzle of olive oil into a small frying pan along with the sliced onion, crushed garlic and fresh thyme leaves.  Saute gently, stirring from time to time, over a low-medium heat for a few minutes till the onion is softened and turning translucent.
  3. Tip the cooked onion mixture into your baking dish.  Set this aside (don't wash your frying pan up yet!)
  4. Put the dijon mustard, vegetable stock, salt and pepper into the same frying pan and boil, stirring for just a minute to deglaze the pan.  Remove from the heat and set this aside too
  5. Time to prep all your veg!  Thinly slice each of the root veg, keeping in separate piles.  I use a sharp knife to do this but feel free to use a mandolin or slicing blade on a food processor - whatever works for you!
  6. Take your baking dish with the cooked onion mixture in and start layering your veg - I did one layer of carrot, one of sweet potato, then a layer of swede and finished with a concentric circles layer of carrot and parsnip
  7. Pour the liquid from your frying pan over the veg in your baking dish, cover the dish with a piece of foil and bake for 45 minutes
  8. Remove the tin from the oven, carefully lift off the foil, then drizzle over just a little more olive oil.  Return the dish to the oven (uncovered) and bake for a further 15 minutes
  9. Serve immediately

Notes

  • *Swap the fresh thyme for 1/2 tsp dried thyme if you don't have fresh available
  • You can substitute 1 leek, finely sliced and washed, for the onion and simply saute that with the garlic instead

Recipe by The Cook & Him at https://thecookandhim.com/recipes/root-vegetable-gratin/