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​Root Vegetable Gratin

This root vegetable gratin makes a marvellous vegetarian Christmas side dish and is a nice change up from the usual roasted vegetables. Unlike most gratins, where you stack the vegetables on top of each other, we layer them vertically so you wind up with lots of crispy edges and a beautiful display. It's a lovely dish for a celebratory feast but simple enough to make any day of the week. Feel free to mix up the vegetables - in the summer this is glorious with courgettes.

Root vegetable gratin

Root Vegetable Gratin

Serves 4-6


  • 2 large red skin potatoes
  • 2 carrots
  • 2 parsnips
  • 2 red onions
  • 1 sweet potato
  • 2 beetroots (1 red, 1 yellow)
  • 4 cloves garlic, sliced
  • 10 bay leaves, cut in half
  • handful of sage and rosemary leaves
  • 2 tbsp olive oil
  • 1 tsp flaky sea salt
  • 2 tbsp semolina


  1. Preheat oven to 200C/Gas 6.
  2. Slice the vegetables into even discs.
  3. Layer them into a gratin dish, standing up, packed in together, alternating colours of vegetables.
  4. Push the garlic, bay, sage and rosemary leaves in between the vegetables.
  5. Drizzle with olive oil, sea salt and semolina.
  6. Bake for 1 hour until cooked and the tops are crispy.

Delicious photography by Rob Wicks.

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