Spicy Root Veg Gratin #AD

Spicy Root Veg Gratin

This is a great dinner to use up all those leftovers from Easter. There is so much flavour going on in this French cream cheese which is produced in Brittany using local ingredients from the countryside. You really can taste the quality here, not to mention, that texture is next level! Here I am using it to elevate some simple veg and serving it with new season asparagus and rocket salad. A great family dish! #PaysanBreton #LoveYourLeftovers #ad

Looking for more veggie recipes? Check out my others here.

Serves 6

Ingredients:

950g root veg thinly sliced on a mandoline (I used a mix of potatoes, celeriac, carrots, parsnips and sweet potatoes)

2tbsp olive oil

Salt and pepper

For the cream sauce:

45g butter

650ml whole milk

540g Paysan Breton French Garlic and Herbs cream cheese

150ml hot vegetable stock

Few grating nutmeg

1.5 tsp dried chilli flakes

Preheat the oven to 190C degrees and grab a large baking tray (36cm by 25cm).

Add all the ingredients for the cream sauce into a large saucepan and set to a medium to high heat to just combine.

Divide the thinly sliced veg between 2 frying pans and pour the cream mix between the two. Cook the veg for 7 mins moving every so often.

Then carefully tip the contents of both frying pans into the large baking dish. Spread out evenly, top with more chilli flakes, the olive oil, salt and pepper.

Bake for 35 mins or until golden and soft inside. Eat straight away!

Watch me make the recipe here.