Vegetable Gratin
An impressive side dish that is deceptively simple to make. The crumble topping combines pistachios and macadamias with punchy parmesan cheese to create delicious texture and flavour.
Overview
- 85 min
- Serves 4-6 as a side dish
- Easy
Keep for later
Ingredients
Gratin
1 large potato, peeled
1 large kumara, peeled
1 large parsnip, peeled
2 large garlic cloves, finely diced
Large handful parsley stalks removed and roughly chopped
550ml milk
Sea salt and cracked black pepper to taste
Crumble
1 cup parmesan cheese, finely grated
¾ cup Shelled Pistachios
¾ cup Natural Macadamias
2 tablespoons fresh thyme leaves
½ teaspoon smoked paprika
Instructions
Preheat oven to 180°C
Use a mandoline or very sharp knife to cut the vegetables into wafer thin slices
Grease a 30cm x 20cm (or equivalent) dish. Layer the vegetables neatly adding a sprinkle of garlic, herbs, salt and pepper to every second layer
Pour milk slowly over the top. Cover with foil and bake for 40 minutes
Place all crumble ingredients into a food processor and blitz until a fine crumb. Season to taste with salt and pepper. Pile evenly on top of the partially cooked gratin and bake uncovered for 20 minutes until lightly golden on top
Let sit for 10 minutes before serving
Leftover will last 2 days in the fridge in an airtight container and can be gently reheated in an oven.
Created by Kelly Gibney
Dietary Glossary