Cheesy Winter Vegetable Gratin

This gratin is vegetarian comfort food at its best. Soft, sweet, winter root vegetables are layered with a creamy, gluten-free white sauce, and topped with bubbling cheese, to create this deliciously clean, warm vegetable casserole. This clean-eating recipe is perfect as a main course on meat-free days, as a side dish, or sliced and packed up for work day lunches.


  1. Pre-heat the oven to 180°C.
  2. Using a food processor or a mandolin, finely slice all of the root vegetables. You want the vegetables to be wafer thin. If you don’t have a food processor or a mandolin, carefully slice the vegetables as thinly as you can with a knife. Set the vegetables to one side.


Make the sauce

  1. Pour the milk into a saucepan, add the peeled garlic cloves and simmer over a gentle heat for 10 minutes. Strain the milk into a jug and discard the garlic.
  2. Place the empty pan back on the hob and add the butter. When the butter has melted, stir in the gram flour.
  3. Slowly, a little at a time, pour the milk into the saucepan, incorporating the milk into the flour base as you do so. This is most easily done using a balloon whisk if you have one. When all of the milk has been returned to the pan, whisk to ensure no lumps remain. Bring the milk up to a boil, whisking continuously. When the sauce is boiling and thickened, remove from the heat and allow to cool slightly.


Assemble the gratin

  1. In large casserole dish, start to layer the vegetables. Start with a layer of overlapping sweet potatoes. When this layer is completed, season the potato with salt and freshly ground pepper, then add 1 or 2 ladles of your sauce. Repeat this process with your swede, then carrots, parsnips and onions and finally sweet potato (approximately 4 layers).
  2. When all of your vegetables are layered, cover the top layer of sweet potato with grated cheese.
  3. Cover the casserole dish tightly with foil and bake in the oven for 90 minutes. The gratin is ready when you can slide a knife right through it to the base of the dish, without encountering any resistance from the vegetables.
  4. Cool slightly and then slice into portions.



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