Ingredients:
4 medium carrots, sliced thinly
60g butter
2 garlic cloves, finely chopped
200g Emmental cheese, grated
1 small swede, peeled and sliced
2 small parsnips, peeled and sliced
3 medium potatoes, peeled and thinly sliced
300ml milk
300ml single cream
1 egg, beaten
3 tbsp breadcrumbs
Method:
Arrange the carrots in the base of a baking dish then add a little of the butter and then some of the garlic. Sprinkle over some of the grated Emmental cheese then layer the swede on top. Add a little more butter and garlic then repeat the layering with the parsnips, and then the potatoes. Sprinkle the remaining cheese over the top.
Whisk together the milk, cream and egg in a jug. Pour this evenly over the vegetables then top with the breadcrumbs. Transfer the dish to an oven pre-heated to 190°C and bake for 45 minutes, or until the vegetables are tender and the top is golden brown.
Serve hot as an accompaniment.
Find more Christmas Recipes Here and more more classic Thanksgiving recipes here.
