Rainbow Veg, Herb & Cheddar Gratin | Abel & Cole
Rainbow Veg, Herb & Cheddar Gratin
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Prep: 20 mins
Cook: 50 mins
Easy-peasy and moreishly cheesy, we’d bet you a beetroot this creamy, colourful veggie gratin will have even the most dignified diner licking the last cheddary traces from their plate.
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865 kcal
(per portion)
Ingredients you'll need
  • 1 large potato
  • 1 beetroot
  • 1 leek
  • 3 carrots
  • 1 courgette
  • 1 red onion
  • 1 lemon
  • 200g crème fraîche
  • 1 garlic clove
  • A handful of thyme, leaves only
  • 100g cheddar
  • 50g peppery salad mix
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • ½ tbsp olive oil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the potato, beetroot and carrots. Trim the courgette. Coarsely grate all of the veg into a large bowl (or see our tip at the end). Peel and thinly slice the red onion. Trim and rinse the leek, then thinly slice. Add to the bowl with the veg.

  • 2.

    Zest and juice the lemon. Add the zest and half the juice to the crème fraîche tub. Peel and crush the garlic into the tub. Add the thyme leaves and plenty of salt and pepper. Mix well. Stir through the prepped veg.

  • 3.

    Grate the cheddar. Add two thirds of it to the bowl. Tip all the creamy veg into a medium-sized dish and cover with foil. Slide into the oven and cook for 20 mins till the veg starts to soften. Remove the foil and cook for a further 20 mins.

  • 4.

    Scatter the remaining cheese on top of the gratin after it has cooked for 40 mins. Slide back into the oven for a further 10 mins till golden and melted.

  • 5.

    Add the remaining lemon juice to a small bowl. Whisk in ½ tbsp oil and season with salt and pepper. Toss through the salad leaves. Serve the dressed salad alongside the cheesy veg gratin.

  • Tip

    Grate Stuff
    If you have a grating attachment on your food processor, you can whizz the veg through that.

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