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Carrot and parmesan gratin

Serves   4
Prep time: 30 mins
Cooking time: 30 mins

Looking for the perfect autumn supper? This carrot and parmesan gratin may be it. Showcasing the best of local in-season carrots, this cheesy dish will have you wanting more.

  • Dinner
  • Carrots
  • Vegetarian
carrot gratin



  • 20g + 20g butter, melted  
  • 1 brown onion, peeled and diced 
  • 2 cloves garlic, finely chopped 
  • 6 large carrots, peeled and roughly chopped
  • ¾ cup vegetable stock
  • ½ cup cream 
  • 2 cups spinach, roughly chopped 
  • Juice of half a lemon
  • 1 cup breadcrumbs 
  • ¼ cup fresh sage or parsley, roughly chopped 
  • ½ cup freshly grated parmesan 
  1. Preheat your oven to 200 degrees celsius. Melt the butter in a medium sized saucepan over a medium heat. Once melted, add the onion and garlic and cook while stirring for 2-3 minutes. Add the carrots, and saute for a further 2-3 minutes before adding the stock.
  2. Bring the stock to a boil, then reduce to a simmer and allow to cook for 5. Stir the cream into the carrot mixture, and simmer for a final 5 minutes or until the carrots are al dente. Stir through the lemon juice and seasoning to taste. Transfer to a roasting dish and mix through the baby spinach.
  3. In a bowl, mix together the breadcrumbs, fresh herbs, grated parmesan and the remaining butter. Season with salt and pepper, then sprinkle over the carrots. Place into the oven and bake for 20-30 minutes or until the topping is golden brown and crisp.
  4. Once cooked, leave to sit for 10 minutes then serve immediately.