Cheese and root vegetable gratin | Reader's Digest Australia
This country–style gratin tops nutty–flavoured root vegetables with a crisp mixture of wholemeal bread cubes and cheese. It makes a really satisfying main dish on a chilly day. Serve in the...
Ingredients
- 200 g carrots, thinly sliced
- 250 g parsnips, thinly sliced
- 300 g celeriac, thinly sliced
- 400 g potatoes, peeled and thinly sliced
- ¼ cup (15 g) snipped fresh chives
- ½ teaspoon freshly grated nutmeg
- salt and pepper
- 200 ml low–fat milk
- ⅓ cup (90 g) fromage frais
- ⅓ cup (90 g) sour cream
- 2 thick slices wholemeal bread, about 85 g in total
- 1 tablespoon (20 g) butter, melted
- 100 g cheshire cheese or mature cheddar, finely grated
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