Root vegetable gratin dauphinoise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Potatoes |
| 4 | mediums | Carrots |
| 1 | small | Swede |
| 2 | smalls | Parsnips |
| Butter | ||
| 2 | Cloves finely chopped garlic | |
| 200 | grams | Grated ementhal |
| Breadcrumbs | ||
| ½ | pint | Milk |
| ½ | pint | Cream |
Directions
Take a baking dish and make a single layer of carrot. Add a couple of knobs of butter, some garlic and a sprinkling of ementhal. Repeat with the other vegetables, ending with the potato and extra cheese. Mix half a pint of milk and half a pint of cream together with a beaten egg. Pour evenly over the vegetables.
Bake the gratin in a medium oven for 45 minutes.
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Carlton Food Network
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