White Vegetable Gratin

Adapted from Diana Henry


400g potatoes (peeled)

1 Celeriac (peeled)

3 parsnips (peeled)

400ml double cream

140ml soured cream

100ml full fat milk

2 finely sliced garlic cloves

2 tbsp dried thyme

salt & pepper

40g dried cranberries

100g cooked chestnuts (sliced)


Preheat the overn to 180 degrees / 170 degrees (fan).

Slice the potatoes, parsnips and celeriac very finely using a mandolin.

In a large saucepan mix the creams, milk, thyme and garlic and heat gently for 5 minutes.

Spoon half of the vegetables into a battered gratin dish.

Season well with salt & pepper, sprinkle the cranberries and chestnuts on top, then add the remaining vegetables on top.

Season well again and bake for 45 minutes, then cover with foil and continue to bake for another 45 minutes or until soft.

Leave a Reply