Root vegetable gratin dauphinoise

A delicious combination of sliced potatoes, melted cheese and fresh vegetables

This recipe is courtesy of chef Antony Worrall Thompson.


Serves 4–6

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) or breadcrumbs


Achieving the perfect results

  1. Preheat the oven to 190°C/375°F/Gas mark 5
  2. 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
  3. Layer the pumpkin on top and add a couple more knobs of butter, and a little more garlic
  4. Repeat with the Jerusalem artichoke and finally the leeks and then potato and sprinkle over the remaining cheese
  5. Mix together the milk, cream, bay leaf, sprig of thyme and grating of nutmeg then strain and pour over the vegetables
  6. Sprinkle over the optional Emmental or breadcumbs and place in a pre-heated for 1 hour and 15 mins or until cooked

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