A winning dessert
This lovely, warming gratin is great for using up leftover root veg. Perfect accompaniment to a roast dinner!
1 hour 40 mins
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.)
Melt the butter in a small saucepan and add the garlic. cook for 1 minute then remove from the heat.
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.
Pour the stock around the edges of the dish, cover with foil and bake for 50 minutes.
Remove the foil, turn up to 200C and cook for another 30 minutes until golden on top.