Winter Vegetable Gratin

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:15 h

Sharpening up your knife skills this year? Well this winter warmer is the perfect starting point. Equally delicious as it is beautiful, we’ve used the Wusthof Classic Colour Set including their Santoku and Paring knife to perfectly slice, peel and stack our colourful winter veggies. Topped off with a velvety bechamel sauce and popped in the oven to crisp up this Winter Vegetable Gratin transforms ordinary vegetables into a colourful feast and we are here for it!

Start cooking ➞




For the Vegetables

<item-todo-done>2 Maris Piper potatoes<item-todo-done><item-todo-done>3 large beetroot<item-todo-done><item-todo-done>1 small celeriac<item-todo-done><item-todo-done>4 sweet potatoes<item-todo-done>

For the Bechamel

<item-todo-done>2 large escallion shallots<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>250ml plant-based cream<item-todo-done><item-todo-done>100ml plant-based milk<item-todo-done><item-todo-done>4 sprigs of fresh thyme<item-todo-done><item-todo-done>4 sprigs of fresh rosemary<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Gratin

<item-todo-done> plant-based butter<item-todo-done><item-todo-done> plant-based cheese<item-todo-done>

Before you start

Oven preheated to 180*C fan setting | Small saucepan | 1 large baking dish

Prepare the vegetables

  • Peel and slice the potatoes, beetroot, celeriac and sweet potato into very thin rounds. Set to one side

For the bechamel

  • Peel and slice the shallots and mince the garlic
  • Pour the plant-based cream and milk into a small saucepan then add the prepared shallots and garlic. Pick the leaves from the thyme and rosemary and add them to the saucepan with a big pinch of salt and pepper. Bring the mixture to a gentle simmer and leave to cook for 10 minutes

For the gratin

  • Grease the baking dish with plant-based butter
  • Grab a stack of the potatoes and line them up in the dish, standing up on a bias. Follow with a row of the beetroot, then celeriac, then sweet potato. Repeat with the remaining veg, creating 8 rows of vegetables. Pour the bechamel mixture over the vegetables. Cover the dish with foil and bake in a hot oven for 30 minutes until the vegetables are tender. Uncover the gratin and sprinkle with the plant-based cheese. Increase the temperature to 200*C fan setting. Return the gratin into the oven, uncovered, and bake for another 15 minutes, until the cheese has melted and the top is golden

Serve and enjoy

  • Allow the gratin to sit for 10 minutes before serving with a crunchy green salad
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