- 4 medium carrots, thinly sliced
- 55g/2oz butter
- 2 cloves garlic, finely chopped
- 200g/7oz emmental cheese, grated
- 1 small swede, sliced
- 2 small parsnips, sliced
- 3 medium potatoes, thinly sliced
- 300ml/½ pint milk
- 300ml/½ pint cream
- 1 medium egg, beaten
- 3 tbsp breadcrumbs
- Place the carrots in the bottom of a medium-sized baking dish. Add the butter and a pinch of the garlic.
- Sprinkle over some of the grated emmental.
- Layer the swede over, and add a couple more knobs of butter, and a little more garlic. Repeat with the parsnips, and finally the potato.
- Sprinkle over the remaining cheese.
- Mix together the milk, cream and egg, and pour evenly over the vegetables.
- Top with the breadcrumbs and bake the gratin in a preheated oven 190C/375F/Gas 5 for 45 minutes.
- Serve.