Ingredients

The following ingredients have 6 Servings
  • 200 ml cream
  • 200 ml milk
  • Salt and pepper to taste
  • 3 garlic cloves (peeled and left whole)
  • 4 tablespoons fresh thyme
  • 500 g King Edward potatoes (peeled and thinly sliced)
  • 2 large parsnips (peeled and thinly sliced)
  • 3 large carrots (peeled and thinly sliced)
  • 200 g Brussels sprouts (thinly sliced)
  • 100 g cheddar cheese (grated)

Instruction

  • Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
  • Place the cream, milk, peeled garlic and 2 tablespoons of fresh thyme, together with a little salt and pepper in a small saucepan…gently heat until almost boiling, but do not boil. Turn off the heat and cover with a lid. Leave to infuse for 10 mins while you prepare the vegetables.
  • Layer the vegetables in a deep gratin dish, or small, deep oven dish. First put a layer of potatoes, then a layer of parsnips, then carrots, then sprouts. Repeat with another layer of potatoes, then parsnips, then carrots, then sprouts. Finally, finish with a layer of potatoes.
  • Remove the garlic cloves from the milk and cream mixture with a spoon and then carefully pour the mixture over the gratin, trying to cover the top of the dish evenly and ensuring you don’t pour too fast (or the cream will splash over the sides!).
  • Cover the dish with foil, taking care that the foil does not touch the potatoes or it may stick. Cook in the oven at 180C / 160C fan/ gas mark 4 / 350F for 1 hour.
  • Turn up the oven to 200C / 180C fan / gas mark 6 / 400F. Take the dish out of the oven and remove the foil. Sprinkle over all the cheese and return to the oven for a further 15 minutes or until brown and bubbling.
  • Serve scattered with the remaining thyme leaves.