Rainbow Root Vegetable Gratin (V) from Clodagh at Home
“My way of celebrating the Walled Garden in all its autumn and winter glory. I slice whatever heritage roots are at their best – striped and golden beetroot, purple and orange carrots, parsnips, potatoes and celeriac – and layer them in colourful rows with thyme, garlic and cream. As the gratin bakes, the vegetables become tender, the top catches and caramelizes and the whole dish settles into something deeply comforting, but still bright and pretty on the table. Delicious served alongside my Roast Pork with Apples & Blackberries (see page 73), as the perfect cold-weather Sunday lunch.” Clodagh McKenna, author of Clodagh at Home
Serves 6
2 tablespoons olive oil, or melted unsalted butter, for the dish
800g (1lb 12oz) mixed root vegetables, such as potatoes, carrots, parsnips, beetroot or celeriac, peeled
1 red onion, peeled
300ml (½ pint) double cream
150ml (¼ pint) whole milk
2 garlic cloves, finely grated or crushed
2 tablespoons thyme leaves, or 1 teaspoon dried thyme
60g (2¼oz) finely grated Gruyère, Comté or
Parmesan, plus more for the top
1 tablespoon Dijon mustard (optional, but lovely)
Sea salt flakes and freshly ground black pepper
Preheat the oven to 180°C fan (400°F), Gas Mark 6. Oil or butter a baking dish (about 30 × 20cm / 12 × 8 inches).
Using a mandoline or a sharp knife, slice the mixed root vegetables and the red onion into thin rounds, 2–3mm (¹/8-inch) thick. Keep the different colours in separate piles if you’d like to arrange them in rows or a spiral.
In a jug or bowl, whisk together the cream, milk, garlic, thyme, grated cheese and Dijon mustard, if using. Season generously with salt and pepper.
Arrange the sliced root vegetables in the dish, either in neat rows by colour for a rainbow effect, or in overlapping layers, tucking in slices of red onion evenly as you go. Try to keep the layers quite snug, so they cook evenly.
Pour the cream mixture evenly over the vegetables, tilting the dish gently so it settles between the layers. Sprinkle a little more cheese over the top.
Cover the dish loosely with foil or leftover butter wrappers and bake for 40 minutes. Remove the foil and bake for a further 25–30 minutes, or until the vegetables are tender to the tip of a knife and the top is bubbling and golden with some crispy edges. Allow to rest for at least 10 minutes before serving, so it settles and is easier to slice.
