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Creamy root veg gratin

Creamy root veg gratin


This delicious veggie recipe will be a sure-fire hit

  • Feeds 6 Feeds 6
  • Ready in 2 hours

Each serving contains

  • Energy
    2029kj 487kcal
  • Fat
    High 46%
  • Saturates
    High 79%
  • Sugar
    Low 13%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 33g

Bring Co-op to your front door

Big Bag Option


  • 100g Co-op unsalted butter
  • 1 onion, finely sliced
  • 100g Co-op plain flour
  • 600ml Co-op semi-skimmed milk
  • 125g Co-op British light mature grated Cheddar
  • 1 sweet potato, peeled and thinly sliced
  • 1 baking potato, peeled and thinly sliced
  • 1/2 butternut squash, peeled and thinly sliced
  • 1 large parsnip, thinly sliced
  • 1 large carrot, thinly sliced
  • 100g mixed unsalted nuts, roughly chopped


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Melt 50g of the butter in a medium pan, then add the onion and cook for 8-10 mins
  3. Lower the heat, add 50g of the flour and cook, stirring, for 2-3 mins
  4. Increase the heat and add the milk a little at a time, stirring until you have a thick sauce
  5. Stir through 100g of the Cheddar and season
  6. Layer the sliced vegetables in a 20cm x 30cm baking dish and pour over the cheese sauce
  7. Cover with foil and bake for 1 hour
  8. Chop the remaining butter into pieces then rub into the rest of the flour with your fingertips until the mixture looks like breadcrumbs
  9. Add the nuts and remaining Cheddar, then toss together|When the gratin has been in the oven for an hour, remove the foil, sprinkle the crumb mixture over the top and bake for another 20 mins, until golden
  10. Leave to stand for 10 mins, then serve