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    Root Vegetable Gratin

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    Root Vegetable Gratin

    You can vary the cheese according to taste. Serve with a leafy salad.

    Serves: 4 as a main course or 6 as an accompaniment


    • 1kg root vegetables (celeriac, potato and swede are a good mixture), peeled and thinly sliced
    • Butter for greasing
    • 15g butter
    • 1 large onion, sliced
    • 125g firm goat's cheese, crumbled
    • Salt and freshly ground black pepper
    • 142ml pot Waitrose Double Cream
    • 150ml milk
    • Freshly grated nutmeg


    1. Preheat the oven to 180°C, gas mark 4. Layer the root vegetables in a 1.75 litre buttered gratin dish with the onion and goat's cheese, seasoning each layer as you go. Finish with a scattering of the goat's cheese.
    2. Mix together the cream and milk and pour over. Dot with the butter and sprinkle with nutmeg. Cook for 1 hour or until the vegetables are tender when pierced and the top is bubbling and golden.

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