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

Ingredients

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

Method

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.