Mixed vegetable gratin

By Helen
  • Cook: 60 min
  • Servings: 6


  • 450 g potatoes peeled and cut into 1/2 cm thick slices
  • 300 g parsnips and carrots - peeled and cut into 1/2 cm thick slices
  • 150 g butternut squashes - peeled and cut into 1/2 cm thick slices (or pumpkin or sweet potato)
  • 200 ml milk
  • 200 g Apetina® Classic block
  • olive oil
  • salt and pepper


Vary the dish by using your favourite and/or any leftover veggies from the fridge.


Serve immediately with a garnish.

A creamy gratin is the perfect winter comfort. I've reworked the classic recipe making it healthier, but just as comforting.

By making smart food subsitutions, it is easy to improve your diet witout losing any of the taste. In this recipe, I've added vegetables to a classic potato gratin, so it counts towards your 5 a day. Also, I have substituted cream for a milk and white cheese sauce reducing the fat content considerably.


Preheat the oven to 190C / Gas 5. Place all the sliced vegetables into a large pan, cover with water and bring to a gentle simmer. Cook for 4 minutes, then drain. Whilst the vegetables are cooking use a stick blender to whizz the milk and 3/4 of the cheese together to make a smooth liquid.

Grease an oven proof dish (approx. 25 x 18 cm) and arrange layers of the partially cooked vegetables, seasoning each layer. Pour the cheese sauce over, crumble the remainder of the cheese and scatter over the top. Season and bake for about 50 minutes, until cooked through and golden. Serve garnished with finely chopped parsley.

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