Riverford Wicked Leeks
Summer root veg gratin recipe image

Print Summer root veg gratin

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 & thinly sliced
  • 300g bunched carrots (leafy tops removed), scrubbed or peeled & thinly sliced
  • 300g summer turnips (leafy tops removed), peeled & 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 & pepper


  1. Preheat oven to 180°C/Gas 4.
  2. In a large bowl, mix the veg with the crème fraîche, stock and parsley. Season well. Spread the mixture into a gratin dish.
  3. Cover with foil and bake in the oven for 45-50 minutes, until the veg is just tender.
  4. Remove the foil, sprinkle over the cheese and bake until the cheese has melted and turned a golden colour.
  5. Sprinkle with a little extra fresh parsley to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes