Nothing beats a huge vegetable bake to help break up mid-week meal boredom. Its one of those dishes where you can practically add any veg that you have and need to use up. Spice it up by adding chopped tomatoes and some chilli flakes or serve it as is, with hunks of bread.
Ingredients
4 medium carrots, thinly sliced
55g/2oz butter
2 cloves garlic, finely chopped
200g/7oz emmental cheese, grated
1 small swede, sliced
2 small parsnips, sliced
3 medium potatoes, thinly sliced
300ml/½ pint milk
300ml/½ pint cream
1 medium egg, beaten
3 tbsp breadcrumbs
Method
Place the carrots in the bottom of a medium-sized baking dish. Add the butter and a pinch of the chopped garlic.
Sprinkle over some of the grated cheese. Then layer the swede over the top adding a couple more knobs of the butter, and a little more garlic. Repeat with the parsnips, and finally the potatoes.
Sprinkle over the remaining cheese. Mix together the milk, cream and egg, and pour evenly over the vegetables. with the breadcrumbs and bake the gratin in a preheated oven 190C/375F/Gas 5 for 45 minutes.
Serve and enjoy!