Pic of Summer root veg gratin

Summer root veg gratin

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Summer root veg gratin

Main Serves 4 1h 15 min
This tender and creamy summer root veg gratin makes a very easy vegetarian main – and doubly so if you've got a mandolin or food processor to slice your veg nice and thin. Eat it just with a crisp green salad, or alternatively as side to a fuller spread of chicken or sausages.


  • 300g new potatoes, scrubbed and thinly sliced
  • 300g bunched carrots (leafy tops removed), scrubbed or peeled and thinly sliced
  • 300g summer turnips (leafy tops removed), peeled and thinly sliced
  • 200ml crème fraîche
  • 200ml chicken or veg stock
  • 1 tbsp fresh parsley, chopped, plus a little extra for sprinkling
  • 50g Parmesan or Pecorino, grated
  • salt and pepper


Prep time: 15 min
Cooking time: 1h
  • Step 1

    Preheat oven to 180°C/Gas 4.
  • Step 2

    In a large bowl, mix the veg with the crème fraîche, stock and parsley. Season well. Spread the mixture into a gratin dish.
  • Step 3

    Cover with foil and bake in the oven for 45-50 minutes, until the veg is just tender.
  • Step 4

    Remove the foil, sprinkle over the cheese and bake until the cheese has melted and turned a golden colour.
  • Step 5

    Sprinkle with a little extra fresh parsley to serve.

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