Description
This Festive Bush-Spiced Root Vegetable Gratin is a luxurious, oven-baked side dish that celebrates earthy root vegetables layered with rich, nutty Gruyère, sharp vintage cheddar, and the aromatic lift of native bush spices like lemon myrtle. Creamy, golden, and deeply comforting, this gratin is perfect for holiday tables, Sunday roasts, or any special gathering where you want a show-stopping vegetarian dish that feels both rustic and elegant.
Ingredients
1 large sweet potato, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
3 kipfler potatoes, thinly sliced
2 small purple potatoes, thinly sliced
2 cups Gruyère cheese, grated
1 cup vintage cheddar, grated
4 cloves garlic, roasted and lightly crushed
1½ cups thick cream (or half-and-half)
1 cup full-cream milk
1 teaspoon lemon myrtle (or lemon zest if unavailable)
½ teaspoon ground nutmeg
Salt and freshly cracked black pepper, to taste
2 tablespoons butter, for greasing
Fresh thyme or rosemary, for garnish (optional)
Method
Preheat the oven to 180°C (350°F). Grease a large baking dish with butter.
In a bowl, mix the cream, milk, lemon myrtle, nutmeg, salt, and black pepper. Stir in the roasted garlic.
Arrange a layer of mixed sliced vegetables evenly in the baking dish.
Sprinkle a handful of Gruyère and cheddar over the vegetables.
Spoon some of the cream mixture over the layer.
Repeat the layering process until all vegetables, cheese, and cream are used, finishing with a generous cheese layer on top.
Cover loosely with foil and bake for 45 minutes.
Remove foil and bake for another 20–25 minutes, or until the top is golden and bubbling and the vegetables are tender.
Allow the gratin to rest for 10 minutes before serving.
Serving Suggestion
Serve hot, garnished with fresh thyme or rosemary. This gratin pairs beautifully with roast meats, grilled vegetables, or as a standout vegetarian centerpiece.
Enjoy