Root Vegetable Gratin 

Root Vegetable Gratin 

This beautiful looking table centrepiece uses all the winter root veg imaginable and is surprisingly easy to do - you just need a mandolin and you're off. Failing that a sharp knife will do but will be a much slower process. 


Serves 6

2 large red skin potatoes

2 carrots, peeled

2 parsnips, peeled

2 red onions

1 sweet potato or cylinder part of butternut squash, peeled

2 beetroots, peeled

4 cloves garlic, sliced

Handful of sage and rosemary leaves (remove stalks)

4 tablespoons olive oil

2 tablespoons fine polenta

1.5 teaspoons flaky sea salt

1 teaspoons freshly ground black pepper



1: Preheat oven to 200C/Gas 6.

2: Slice the vegetables into even discs using a mandolin or the thinnest setting on a Magimix. If using a mandolin you will be slicing for twenty minutes so meditate!

3: Layer the slices into a gratin dish, standing up, packed in together, alternating the colours of vegetables. Get creative – it’s Christmas.

4: Push the garlic, sage and rosemary leaves in between the vegetable discs.  Drizzle with olive oil, sea salt and polenta.

5: Bake for 1 hour until cooked with crispy tops. 

Photography by Chelsea Bloxsome for Made In Hackney

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