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Easy Christmas Vegetable Gratin

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)

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 225 kcal
Course: Side Dish , Main Course
Cuisine: Fusion , French , British

Ingredients

  • 200 ml cream
  • 200 ml milk
  • salt and pepper to taste
  • 3 garlic cloves peeled and left whole
  • 4 tablespoons fresh thyme
  • 500 g King Edward potatoes peeled and thinly sliced
  • 2 large parsnips peeled and thinly sliced
  • 3 large carrots peeled and thinly sliced
  • 200 g Brussels sprouts thinly sliced
  • 100 g cheddar cheese grated

Instructions

    Cup of Yum
  1. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
  2. 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.
  3. 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.
  4. 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!).
  5. 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.
  6. 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.
  7. Serve scattered with the remaining thyme leaves.

Notes

  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 225kcal (11%) Carbohydrates 19g (6%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 47mg (16%) Sodium 147mg (6%) Potassium 553mg (16%) 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

% 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.