Roast Vegetable Gratin
Meltingly tender vegetables are cooked in a touch of cream, flavoured with fresh thyme and aged cheddar cheese.
View the method
- 1 kilogram agria potatoes
- 800 grams kumara (I used beauregard)
- 400 grams yellow beetroot, or use more kumara if not available
- 1½ cups grated, aged cheddar cheese
- 1 cup chicken stock
- ½ cup cream
- 2 cloves garlic, crushed
- 2 tablespoons fresh thyme leaves, roughly chopped
- sea salt and ground pepper
Back to ingredients
- Grease a 6-cup capacity ovenproof baking dish. Preheat the oven to 180°C fan bake.
- Peel all the vegetables and slice off the sides so they sit flat. Slice 1cm thick.
- Combine 1 cup of the cheese, stock, cream, garlic and the thyme in a large bowl and season. Add the vegetables and toss together, separating the slices so all are covered with the stock mixture.
- Take handfuls of the vegetables and stack them vertically in the dish, packing them close together so they stand up straight. Use the off-cuts to pack between the rows so they are firmly packed.
- Pour over the stock mixture left in the bowl. Top with the remaining ½-cup of cheese. Cover with baking paper, then foil, sealing tightly.
- Bake for 1 hour or until soft then uncover and continue to cook until the top is golden and the vegetables are very tender. Place under a hot grill if you would like the top to have more colour.