Ingredients

• 4 medium carrots
• thinly sliced
• 55g/2oz butter
• 2 cloves garlic
• finely chopped
• 200g/7oz emmental cheese
• grated
• 1 small swede
• sliced
• 2 small parsnips
• sliced
• 3 medium potatoes
• thinly sliced
• 300ml/½ pint milk
• 300ml/½ pint cream
• 1 medium egg
• beaten
• 3 tbsp breadcrumbs

Directions

• 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.
• Layer the swede over
• and add a couple more knobs of butter
• and a little more garlic. Repeat with the parsnips
• and finally the potato.
• Sprinkle over the remaining cheese.
• Mix together the milk
• cream and egg
• and pour evenly over the vegetables.
• Top with the breadcrumbs and bake the gratin in a preheated oven 190C/375F/Gas 5 for 45 minutes.
• Serve.