Quick & Easy

Winter vegetable gratin

Winter vegetable gratin
4
1H 50M

Ingredients

white sauce

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease a 1.5-litre (6-cup) gratin dish.
2.To make the white sauce: In a medium saucepan, melt butter on medium heat, add flour; cook, stirring continuously, for 1 minute. Remove from heat, gradually stir in milk; cook, stirring, for a further 1 minute, or until mixture boils and thickens. Stir in nutmeg.
3.Using a sharp knife, mandoline or V-slicer, slice potatoes, carrots, swede and kumara thinly; pat dry with paper towel.
4.Layer potato slices in dish; pour a third of the white sauce over slices. Layer with carrot, another third of the white sauce, then swede, remaining white sauce and finally kumara.
5.Cover dish with lid or foil; bake for about 1½ hours, or until vegetables are tender. Uncover; top with combined breadcrumbs and cheese; cook, uncovered, for about 20 minutes, or until top is browned lightly. Stand for 10 minutes before serving.

In the English-speaking world, the hard, slightly yellow root vegetable that slightly resembles a large dried turnip is called a swede in England and Australia, a neep in Scotland and rutabaga in the United States. Because this vegetable thrives in the cold, it has always been popular in Scandinavia, especially in Sweden, hence the name. Still under-appreciated here, the swede is deserving of more attention; it’s a great tasting vegetable with a delicate sweetness and flavour that hints of the freshness of cabbage and turnip.

Note

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