Cheesy Vegetable Bake

A layered vegetable gratin featuring carrots, swede, parsnips, and potatoes baked in a creamy, cheesy custard with breadcrumbs.

Baking Vegetarian Side Dish Root Vegetables Cheesy

Estimated Nutrition

Calories

783.1

kcal / serving

3132.4 kcal total

Carbs

36.4g

per serving

145.6 g total

Fat

58.7g

per serving

234.8 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

200

Emmental Cheese

grated

300

Milk

300

Cream

piece

Egg

beaten

GrainsCereals

tbsp

Breadcrumb

NutsSeeds

clove

Garlic

finely chopped

Vegetables

piece

Carrot

thinly sliced

piece

Swede

sliced

piece

Parsnip

sliced

piece

Potato

thinly sliced

Method

Serve the vegetable bake warm.

Place sliced carrots in a baking dish with butter and a pinch of garlic.

Sprinkle a portion of grated emmental over the carrots.

Layer swede, parsnips, and potatoes sequentially, adding butter and garlic between layers.

Top the final vegetable layer with the remaining cheese.

Whisk milk, cream, and egg together and pour the mixture over the vegetables.

Cover with breadcrumbs and bake at 190°C for 45 minutes.