Your vegie-packed winter warmer is here! Try this vegetable packed side dish with a golden cheese topping.
Ingredients
- 700g sweet potato, peeled, thinly sliced
- 1 large parsnip, peeled, thinly sliced
- 1 small brown onion, thinly sliced
- 1 tablespoon fresh thyme leaves
- 1/2 cup grated tasty cheese
- Baby spinach, to serve
- Red onion, to serve
Milk mixture
- 1/4 cup milk
- 1/4 cup pure cream
- 2 garlic cloves, crushed
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.
- Step 2To make milk mixure: Combine milk, cream and garlic in a jug. Season with salt and pepper.
- Step 3Layer one-quarter sweet potato over base of prepared dish. Top with one-third parsnip, onion and thyme. Repeat layers, finishing with sweet potato.
- Step 4Pour milk mixture over potato mixture. Sprinkle with cheese. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.
- Vegetarian
Nutrition
1378 kj
Energy
14.2g
Fat Total
8.9g
Saturated Fat
6.8g
Fibre
11.6g
Protein
42mg
Cholesterol
218mg
Sodium
35.7g
Carbs (total)
All nutrition values are per serve
Notes
For evenly sized slices, use a mandolin to cut vegetables. You could also use the widest blades on a food grater.
Serve the gratin with steak, sausages, grilled chicken breast or thighs, lamb chops, pork chops, roast lamb or roast chicken.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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