Rustic Cheesy Vegetable Gratin

Recipe by Courtney Roulston

Dietaries: Meat free/ vegetarian

Serves: 4 as a side

Prep Time: 15 minutes

Cooking Time: 50 minutes

Ingredients

50g butter, softened

2 medium Gold sweet potatoes, skin on, washed

4 medium white crème gold potatoes, skin on, washed

3 medium beetroot, skin on washed

Sea salt and black pepper to taste

400ml Coles thickened cream

2 cloves garlic, finely chopped

¼ bunch thyme, leaves picked, plus extra to garnish

50g Parmesan cheese, grated from a block

80g finest Gruyer cheese, grated

80g cheddar or tasty cheese, grated from a block

METHOD

Preheat the oven to 180 degrees celsius. Grease the inside of the medium baking dish with butter. Using a sharp knife, carefully slice the vegetables into 2mm rounds then place the sweet potatoes, potatoes and beetroot slices into 3 separate mixing bowls.

Season each bowl of vegetables with salt and pepper then divide into each bowl the garlic, thyme, half the cream and half of the cheeses.

Using clean hands mix the vegetables so they are coated into the cream and cheese mixture. Starting with the sweet potato, stack the rounds together then arrange into the dish so they are standing on their edge and snug, but still enough room to get heat between each layer. Add in a layer of the crème gold potatoes, then a layer of the beetroot. Pour in any excess cream mixture from each bowl then pour over the remaining portion of cream.

Cover the dish with foil then place into the oven for 30 minutes. Remove from the oven and take off the foil. Scatter over the remaining cheese and place back into the oven uncovered for 25 minutes, or until the cheese is golden and bubbling and the vegetables are tender.

Garnish with extra thyme leaves and cracked black pepper before serving.

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