Swede, potato and carrot gratin

This lovely, warming gratin is great for using up leftover root veg. Perfect accompaniment to a roast dinner!

1 hour 40 mins

Serves 4

What you will need...

  • 700g potatoes
  • 1 swede
  • 400g carrots
  • 100g butter
  • 2 crushed garlic cloves
  • 70ml hot veg stock
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The method

1

Preheat the oven to 180C. Peel and thinly slice the potatoes, swede and carrots. (If you have a food processor, using the slicing attachment on this makes it much faster.)

2

Melt the butter in a small saucepan and add the garlic. cook for 1 minute then remove from the heat.

3

Grease an ovenproof dish, then layer a third of the potatoes in the bottom of the dish, then layer the carrot and another layer of potatoes. Pour over half the melted butter and garlic, arrange a layer of swede, and then top with a final layer of potato, topping it off with the remaining melted butter.

4

Pour the stock around the edges of the dish, cover with foil and bake for 50 minutes.

5

Remove the foil, turn up to 200C and cook for another 30 minutes until golden on top.

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