The ultimate comfort food recipe, Parsnip and Sweet Potato Gratin. Get cooking this cheesy side dish to serve with your Sunday roast or Christmas dinner. Root Vegetables cooked in a creamy mustard sauce with spinach then baked in the oven with a sprinkle of cheese.
Course: Side Dish, Vegetarian
Cuisine: British, French
Keyword: au gratin, christmas side dish, Dauphinoise, root vegetable, side dish for roast dinner, Xmas side
Stainless Steel Stock/Sauce Pan
700gParsnipchopped into 1 cm slices
400gSweet Potatochopped into 1 cm slices
Salt & Pepper
mozzarella or chedderHandful
Turn oven on 160°C/320°F fan. Fry the shallots and garlic until softened, about 3 minutes.
To the same pan, add slices of Sweet Potato, Parsnip, cream, milk, wholegrain mustard. Stir through.
Add thyme and season with salt & pepper. Allow the cream sauce to come to a gentle boil over medium heat.
Keep it at medium-low setting for 15 minutes, until the vegetables have softened. Turn off heat and add spinach leaves.
Tip into an ovenproof casserole/pie dish.
Sprinkle with your chosen cheese and bake in the 160°C/320°F oven for 30 minutes.