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Quick and easy

Vegetable gratin

This vegetable gratin is a easy, healthy, creamy dish you will love.

Start cooking

Details

12

Ingredients

7

Steps

Time

10'

Prep

80'

Cooking

90'

Total

Ingredients

How many servings?

  • 2.5rainbow carrots
  • 1.5parsnips
  • 0.5sweet potato
  • 60 gparmesan cheese
  • 15 gbutter, cubed
  • 1.5sprigs thyme
  • 225 mlcream
  • 125 mlwhole milk
  • 1/2egg
  • 1/2 teaspoonsalt
  • 1/2 teaspoonblack pepper
  • 60 gbread
  • 5rainbow carrots
  • 3parsnips
  • 1sweet potato
  • 120 gparmesan cheese
  • 30 gbutter, cubed
  • 3sprigs thyme
  • 450 mlcream
  • 250 mlwhole milk
  • 1egg
  • 1 teaspoonsalt
  • 1 teaspoonblack pepper
  • 120 gbread
  • 7.5rainbow carrots
  • 4.5parsnips
  • 1.5sweet potato
  • 180 gparmesan cheese
  • 45 gbutter, cubed
  • 4.5sprigs thyme
  • 675 mlcream
  • 375 mlwhole milk
  • 1.5egg
  • 1,5 teaspoonsalt
  • 1,5 teaspoonblack pepper
  • 180 gbread
Make it now
  • Step 1

    Peel the carrots, parsnips and sweet potato. Slice the vegetables with the Food Processor fitted with the Slicing Disc on speed 2.

  • Step 2

    Crumble the cheese with the Food Processor fitted with the Multipurpose Stainless Steel Knife on speed 1.

  • Step 3

    Spread 1/3 of the sliced vegetables in an ovenproof dish. Place a third of the Parmesan cheese, butter and thyme leaves over the vegetables. Repeat this step twice.

  • Step 4

    Whisk the cream, milk, egg, salt and black pepper by hand. Distribute the cream mixture over the gratin.

  • Step 5

    Cover the top of the oven dish with tin foil and bake for 60 minutes in a 180ºC preheated oven.

  • Step 6

    Pulse the bread in the Food Processor fitted with the Multipurpose Stainless Steel Knife to fine crumbs.

  • Step 7

    Sprinkle the crumbs over the top of the gratin. Bake (uncovered) for another 20 minutes.

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Vegetable gratin

Step 1

Peel the carrots, parsnips and sweet potato. Slice the vegetables with the Food Processor fitted with the Slicing Disc on speed 2.

Step 2

Crumble the cheese with the Food Processor fitted with the Multipurpose Stainless Steel Knife on speed 1.

Step 3

Spread 1/3 of the sliced vegetables in an ovenproof dish. Place a third of the Parmesan cheese, butter and thyme leaves over the vegetables. Repeat this step twice.

Step 4

Whisk the cream, milk, egg, salt and black pepper by hand. Distribute the cream mixture over the gratin.

Step 5

Cover the top of the oven dish with tin foil and bake for 60 minutes in a 180ºC preheated oven.

Step 6

Pulse the bread in the Food Processor fitted with the Multipurpose Stainless Steel Knife to fine crumbs.

Step 7

Sprinkle the crumbs over the top of the gratin. Bake (uncovered) for another 20 minutes.

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