Gratin Of Carrots & Root Vegetables

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb potato, sliced wafer thin
• 1 parsnip, sliced wafer thin
• 3 garlic cloves, thinly sliced
• 1 tablespoon fresh rosemary, chopped
• salt and pepper
• 1 cup heavy cream
• 2/3 cup milk
• 10 ounces carrots, sliced wafer thin
• 2 ounces parmesan cheese, grated

Recipe

• 1 preheat the oven to 350f and butter a shallow ovenproof dish.
• 2 layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. it's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
• 3 pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning.
• 4 bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
• 5 pour the carrots and cream over the other vegetables, and spread the carrots out.
• 6 sprinkle over the parmesan, cover with foil and bake for 40 minutes. remove the foil and bake a further 20 minutes until golden and bubbly.