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.


  • 85 min
  • Serves 4-6 as a side dish
  • Easy



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


1 cup parmesan cheese, finely grated

¾ cup Shelled Pistachios

¾ cup Natural Macadamias

2 tablespoons fresh thyme leaves

½ teaspoon smoked paprika



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