Quick Creamy Vegetable Gratin

By gtbalm

SPECIAL EQUIPMENT:
Food Processor (optional)
8x8in (20x20cm) deep-sided ovenproof dish

Ingredients

• 1 lb 5 oz (600g) mixed root vegetables, such as parsnips, potatoes, and carrots.
• 1 onion, halved
• salt
• 2 cups heavy cream
• 1 3/4 oz (50g) grated Parmesan cheese

Preparation

Step 1

Preheat the oven to 350 degrees.
Julienne all the vegetables, including the onion, on your food processor. Alternatively, finely slice the onion and coarsely grate the remaining vegetables.

Pile the vegetables into a clean kitchen towel and wring them dry, squeezing hard to extract as much excess moisture as you can.

Put them in a large bowl and toss with salt.
Add the cream and Parmesan cheese and mix well, until everything is evenly amalgamated together.

Pack the vegetables into an 8x8in oven proof dish.
Bake in the center of the oven for 1 hour, until the cream has evaporated and the top is crispy and golden brown.
Rest for at least 5 minutes before serving.