Easy Christmas Vegetable Gratin
User Reviews
4.5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
8 people
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Calories
225 kcal
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Course
Side Dish, Main Course
Easy Christmas Vegetable Gratin
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Want to save yourself a lot of hassle and effort this Christmas? Then cook my Easy Christmas Vegetable Gratin! All the key Christmas vegetables in one dish. As a bonus this looks much more difficult than it really is…your guests will think you’ve been slaving all morning in the kitchen, when really this takes just 15 minutes prep and then just a little over an hour in the oven. Plus, if you make it in a pretty dish, you can just serve it on the table just as it is…so less washing up to do on Christmas afternoon – hoorah!! (Serves 4 as a main course or 8 as a side dish)
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Ingredients
- 200 ml cream
- 200 ml milk
- salt to taste
- black pepper to taste
- 3 garlic peeled and left whole, cloves
- 4 tablespoons thyme fresh
- 500 g potato peeled and thinly sliced, King Edward variety
- 2 parsnip peeled and thinly sliced, large
- 3 carrot peeled and thinly sliced, large
- 200 g Brussels sprouts thinly sliced
- 100 g cheddar cheese grated
Instructions
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- Place the cream, milk, peeled garlic and 2 tablespoons of fresh thyme, together with a little salt and pepper in a small saucepan…gently heat until almost boiling, but do not boil. Turn off the heat and cover with a lid. Leave to infuse for 10 mins while you prepare the vegetables.
- Layer the vegetables in a deep gratin dish, or small, deep oven dish. First put a layer of potatoes, then a layer of parsnips, then carrots, then sprouts. Repeat with another layer of potatoes, then parsnips, then carrots, then sprouts. Finally, finish with a layer of potatoes.
- Remove the garlic cloves from the milk and cream mixture with a spoon and then carefully pour the mixture over the gratin, trying to cover the top of the dish evenly and ensuring you don’t pour too fast (or the cream will splash over the sides!).
- Cover the dish with foil, taking care that the foil does not touch the potatoes or it may stick. Cook in the oven at 180C / 160C fan/ gas mark 4 / 350F for 1 hour.
- Turn up the oven to 200C / 180C fan / gas mark 6 / 400F. Take the dish out of the oven and remove the foil. Sprinkle over all the cheese and return to the oven for a further 15 minutes or until brown and bubbling.
- Serve scattered with the remaining thyme leaves.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
19g
(6%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
47mg
(16%)
Sodium
147mg
(6%)
Potassium
553mg
(12%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
4520IU
(90%)
Vitamin C
23.2mg
(26%)
Calcium
201mg
(20%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 47mg | 16% |
| Sodium | 147mg | 6% |
| Potassium | 553mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 4520IU | 90% |
| Vitamin C | 23.2mg | 26% |
| Calcium | 201mg | 20% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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