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Creamy vegetable gratin
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1 tbsp Duchy Organic Olive Oil
1 Duchy Organic Onion, sliced
300g Duchy Organic Sweet Potatoes, scrubbed and cut into 1cm cubes
1 clove Duchy Organic Garlic, crushed
2 Duchy Organic Carrots, coarsely grated
1 Duchy Organic Courgette, cut into 1cm cubes
1 Duchy Organic Leek, sliced
½ x 227g tub Duchy Organic Double Cream
200g pack Duchy Organic Spinach, washed thoroughly
50g Duchy Organic Mature Cheddar Cheese, grated
75g wholemeal breadcrumbs, made from Duchy Organic Wholemeal Batch
Duchy Organic Kale, to serve
1. Preheat the oven to 220ºC, gas mark 7. In a large nonstick frying pan heat the oil and gently fry the onion, sweet potatoes and garlic with a pinch of salt for 4-5 minutes, stirring occasionally, until the onion and sweet potatoes are starting to soften. Stir in all the remaining vegetables, except the spinach, and continue cooking, stirring occasionally for a further 5-8 minutes, until softened and cooked.
2. Stir the cream into the pan with 3-4 tbsp hot water and heat gently, stirring occasionally. Fold in the spinach and cook until just wilted.
3. Season generously, then transfer to a heatproof gratin dish or small roasting tin (about 18x24cm). Mix together the grated Cheddar with the breadcrumbs and sprinkle evenly over the top of the vegetable mixture. Bake for 10 minutes, or until piping hot and the top is golden and crunchy. Serve with steamed kale on the side.
Typical values per serving:
This recipe was first published in September 2019.