Root vegetable gratin dauphinoise

Courtesy of popular TV chef Antony Worrall Thompson

Serves 4

4 medium carrots, thinly sliced
55g (2oz) butter
2 cloves garlic, finely chopped
200g (7oz) Emmental, grated
2 leeks, washed and finely shredded
3 large potatoes, thinly sliced, do not wash
450g (1lb) pumpkin or butternut squash, peeled and thinly sliced
325g (12oz) Jerusalem artichoke, peeled and thinly sliced
300ml (½ pint) of milk
300ml (½ pint) of cream
1 bayleaf
Sprig of thyme
Grating of nutmeg
125g (41/2oz) Emmental (optional)

Achieving the perfect results

Place the carrots in the bottom of a medium-sized baking dish. Add the butter and a pinch of the garlic.

Layer the pumpkin over, and add a couple more knobs of butter, and a little more garlic. Repeat with the Jerusalem artichoke and finally the leeks and then potato.

Mix together the milk, cream, bay leaf, sprig of thyme and grating of nutmeg then strain and pour over the vegetables.

Sprinkle over the Emmental and place in a pre-heated oven 190°C/gas mark 5 for 1 hour and 15 mins or until cooked.