Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Potatoes |
| 4 mediums | Carrots |
| 1 small | Swede |
| 2 smalls | Parsnips |
| \N \N | Butter |
| 2 \N | Cloves finely chopped garlic |
| 200 grams | Grated ementhal |
| \N \N | Breadcrumbs |
| ½ pint | Milk |
| ½ pint | Cream |
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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