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Cheesy root veg gratin


Serves: 8
timePrep time: 35 mins
timeTotal time:
Cheesy root veg gratin
Recipe photograph by Kris Kirkham

Cheesy root veg gratin

Fabulously creamy and rich, this is like a root veggie version of dauphinois – and it’s also good with ham on Boxing Day

Serves: 8
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
651Kcal
Fat
54gr
Saturates
34gr
Carbs
25gr
Sugars
10gr
Fibre
5gr
Protein
13gr
Salt
2gr

Jason Atherton

Jason Atherton

Sheffield-born Jason ran away from home at 16 to become a chef. He now owns seven restaurants in London, including the Michelin-starred Pollen Street Social, and more in New York, Dubai, Shanghai, Hong Kong, the Philippines and Doha. Pollen Street: The Cookbook is out now (Absolute, £50).
See more of Jason Atherton’s recipes
Jason Atherton

Jason Atherton

Sheffield-born Jason ran away from home at 16 to become a chef. He now owns seven restaurants in London, including the Michelin-starred Pollen Street Social, and more in New York, Dubai, Shanghai, Hong Kong, the Philippines and Doha. Pollen Street: The Cookbook is out now (Absolute, £50).
See more of Jason Atherton’s recipes

Ingredients

  • 2 tbsp cornflour
  • 450ml whole milk
  • 600ml double cream
  • 2 tsp fine sea salt
  • 4 garlic cloves, roughly chopped
  • 2 rosemary sprigs, leaves only, finely chopped
  • 1 x 20g pack thyme, leaves chopped
  • 500g turnips (about 3-4), peeled
  • 1 medium swede (about 600g), peeled
  • 500g Maris Piper potatoes, peeled
  • a little butter, for greasing
  • 250g vegetarian mature cheddar, grated

Step by step

Get ahead
Make up to the end of step 4 the day before. Once cool, transfer to the fridge. Add an extra 15-20 mins cooking from chilled.
  1. Mix the cornflour to a paste with a little of the milk, then add to a large saucepan with the rest of the milk, the cream, salt, garlic, rosemary and half the thyme. Warm through over a low heat while you slice the veg, but don’t let it boil.
  2. Slice the turnips, swede and potatoes as thinly as you can – about 3mm. You can use a mandoline if you have one.
  3. Add all the vegetables to the cream mixture and bring to a simmer, stirring constantly. Cook, stirring occasionally, for a further 6 minutes or until just starting to soften (this timing will depend on how thinly you’ve sliced the veg). The cream mixture will start to thicken slightly. Preheat the oven to 180°C, fan 160°C, gas 4.
  4. Butter a 3-3.5 litre baking dish (about 20cm x 30cm), sprinkle with some thyme leaves and seasoning. Sprinkle with 50g of the cheese, add half of the creamy veg mixture and scatter with more thyme, seasoning and another 50g cheese (keep the rest for the topping). Add the rest of the creamy veg and cover the dish with buttered foil.
  5. Bake for 1 hour or until a knife or skewer goes through the gratin easily. Remove the foil, scatter with the reserved cheese and bake for a further 25-30 minutes or until golden and bubbling.

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