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Root Veggie Gratin with Blue Cheese

Root Veggie Gratin with Blue Cheese
4.3 36 ratings
Prep. 30 min
Total 1 h 30 min
4 portions
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Ingredients

  • garlic cloves
    2
  • shallot halved
    80 g
  • olive oil
    20 g
  • water
    250 g
  • vegetable stock paste homemade
    1 Tbsp
    ½ vegetable stock cube (for 0.5 l), crumbled
  • blue cheese (eg. Gorgonzole, Roquefort), cut in pieces
    150 g
  • plain flour
    30 g
  • unsalted butter cut in pieces
    50 g
  • double cream
    80 g
  • ground white pepper
    1 tsp
  • ground nutmeg
    2 pinches
  • waxy potatoes peeled, thinly sliced (approx. 2-3 mm)
    400 g
  • parsnips peeled, thinly sliced (approx. 2-3 mm)
    400 g
  • sweet potatoes peeled, thinly sliced (approx. 2-3 mm)
    400 g
  • walnut halves
    50 g
  • honey
    2 Tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 0.6 mg
Protein 17.8 g
Calories 3305.3 kJ / 790 kcal
Fat 42.3 g
Fibre 14.3 g
Saturated Fat 19.8 g
Carbohydrates 90.5 g

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Also featured in

Home Comforts 9 Recipes
UK and Ireland

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