Root Vegetable Gratin

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250 g g Beetroots Beetroot
30 g g Butter Butter
200 g g Carrots Carrot
peeled and sliced
1 tsp tsp Dijon Mustard Dijon Mustard
2 Leek Leek
350 ml ml Milk Milk
20 g g Parmesan Parmesan
200 g g Parsnip Parsnip
peeled and sliced
40 g g Cheese Cheese
30 g g Flour Flour
3 sprigs sprig Rosemary Rosemary
100 g g Breadcrumbs Breadcrumbs

Root Vegetable Gratin

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0:30 min


1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2 Melt the butter in a saucepan over a medium-high heat. Whisk in the flour and keep whisking for one minute. Whisk in the milk, a little at a time.

3 Bring to the boil, then reduce the heat a little and simmer for two minutes. Stir in the mustard along with three-quarters each of the Cheddar and Parmesan.

4 Meanwhile, cook the parsnips and carrots in a large pan of salted boiling water for 7-8 minutes until just tender, adding the leeks for the last three minutes. Drain the vegetables well, then tip them into a large baking dish. Scatter over the beetroot and rosemary, then pour the cheese sauce over everything.

5 Sprinkle the breadcrumbs over the gratin, along with the remaining cheeses. Bake in the oven for 18-20 minutes until the breadcrumbs are golden and the sauce is bubbling around the edges.