Camembert and Root Veg Gratin

This creamy and warming gratin is the perfect accompaniment to any seasonal dinner. Sliced beetroot would be a nice and colourful addition here too.

Bring a bit of luxury to your Christmas table this year with this delicious vegetable gratin!

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Cal/Serv:

357

Ingredients

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Bring a large pan of salted water to the boil. Finely slice the root vegetables, a mandoline is ideal for this. Cook the sliced vegetables in the boiling water, in batches if needed, until just tender, about 2min. Drain and leave to steam dry in the colander.
2. Step 2Heat 1tbsp oil in a medium pan over medium heat. Stir in the flour and mustard and cook for 1min. Remove pan from heat and gradually add the stock, stirring well. Return to heat and cook, stirring, until slightly thickened. Remove from heat and stir through cream and plenty of seasoning.
3. Step 3Arrange 1/2 the veg in the base of a rough 25 x 32cm ovenproof serving dish. Lay over 1/2 the cheese slices. Repeat layering once more, then pour over the sauce.
4. Step 4In a small bowl, mix the breadcrumbs, remaining 1tbsp oil, the thyme and a little seasoning. Scatter over the dish and cook for 50min, or until golden and bubbling. Serve.