I made this dish on Christmas Day as a festive side but I’ve been a bit lazy about blogging for the past couple of weeks… Luckily, there’s still plenty of the cooler months left to enjoy this wintery dish!
You can use any root veg you like but I went with sweet potato, parsnip, beetroot, and baby potatoes (simply as I had them to use up!). I recommend using fresh, raw beetroot if possible but I could only get packaged and it still worked fine.
Unlike a traditional “stacked” gratin, I’ve layered the vegetables upright so you get all the pretty colours showing and delicious crispy edges on the veg!
Root Vegetable Gratin
Serves 4-6 (as a side)
2 sweet potatoes
2 medium new potatoes (or 6 baby potatoes)
4 cloves garlic, sliced
10 bay leaves, halved
Handful sage leaves
2 tbsp olive oil
Pinch sea salt
Pre-heat oven to 200C (180C fan-force).
Wash all vegetables, leaving skin on. Slice into thin, even discs. Layer up-right around baking dish, alternating veg/colours. Push garlic, bay and sage leaves in between layers throughout the dish, then drizzle with olive oil, and sprinkle over sea salt.
Bake for one hour, until vegetables cooked through and tips are crispy. Remove from oven and serve immediately.