Root vegetable gratin
Ingredients
- 4 medium carrots, thinly sliced
- 55g/2oz butter
- 2 cloves garlic, finely chopped
- 200g/7oz emmental, grated
- 1 small swede, peeled and sliced
- 2 small parsnips, peeled and sliced
- 3 medium potatoes, peeled and thinly sliced
- 300ml/½pt milk
- 300ml/½pt single cream
- 1 free-range egg, beaten
- 3 tbsp breadcrumbs
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