Method
Preheat your oven to 180°C (160°C fan) and grease a baking dish with butter or cooking spray.Arrange the sliced root vegetables in the greased baking dish, alternating layers and scattering Opies Mini Silverskin Onions throughout.
In a saucepan, heat the double cream, milk, minced garlic, and fresh thyme leaves over medium heat until warmed through. Season with salt and pepper to taste.
Pour the warm cream mixture over the layered root vegetables and onions in the baking dish, ensuring they are evenly coated.
If using, sprinkle the grated cheese evenly over the top of the gratin.
Cover the baking dish with aluminum foil and place it in the preheated oven.
Bake the root vegetable gratin for 45 minutes, covered.
After 45 minutes, remove the foil from the baking dish and continue to bake for an additional 15 minutes, or until the vegetables are tender and the top is golden and bubbly.
Once cooked, remove the gratin from the oven and let it cool slightly before serving.
Serve the Root Vegetable Gratin as a delicious and comforting side dish alongside your favorite main course.
Ingredients
500g mixed root vegetables (such as potatoes, carrots, parsnips, and sweet potatoes), peeled and thinly sliced
200g Opies Mini Silverskin Onions, finely chopped
200ml double cream
100ml milk
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
50g grated cheese (such as cheddar or gruyere), optional
