Emma Potato, Leek and Carrot Gratin Recipe
This is not only a delicious, creamy side dish, but can also make a hearty and comforting lunch. I added some sliced ham for some protein, and to use what was in the fridge. Featuring leeks, carrots and potatoes layered between cheese and a creamy sauce.
This dish can be assembled a day ahead and cook on the day, or freeze for future munching. An excellent budget-friendly meal.
Potato, Leek and Carrot Gratin Recipe
Ingredients
4 Tbsp
1 packet of casserole vegetable mix – We used the one from Lidl.
2 tbsp flour
250ml milk
2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp black pepper
150g Raclette cheese – we used Le Superbe Raclette Cheese from Tesco, sliced into inch chunks.
Instructions
Preheat oven to 375°F/ 190°C, Gas Mark 5.
Thinly slice the potatoes from the casserole pack.
In a medium pan add the butter, garlic and vegetables, saute for around 3 -4-minutes.
Remove the vegetables and set aside.
In the same pan, melt 2 tbsp butter.
Mix in flour until all of the butter is absorbed.
Gradually whisk in milk until the sauce is smooth.
Add salt and pepper.
Stir and heat until sauce is thick and smooth.
Add vegetables to the white sauce.
Add sliced cheese, leaving some for the top of the dish.
Mix together thoroughly.
Bake, covered for 30 minutes. Uncover and bake another 25 to 30 minutes until vegetables are tender.
Garnish with fresh chives or parsley
Potato, Leek and Carrot Gratin Recipe
Ingredients
- 4 Tbsp butter
- 1 packet of casserole vegetable mix - We used the one from Lidl.
- 2 tbsp flour
- 250 ml milk
- 2 cloves of garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 150 g Raclette cheese - we used Le Superbe Raclette Cheese from Tesco sliced into inch chunks.
Instructions
- Preheat oven to 375°F/ 190°C, Gas Mark 5.
- Thinly slice the potatoes from the casserole pack.
- In a medium pan add the butter, garlic and vegetables, saute for around 3 -4-minutes.
- Remove the vegetables and set aside.
- In the same pan, melt 2 tbsp butter.
- Mix in flour until all of the butter is absorbed.
- Gradually whisk in milk until the sauce is smooth.
- Add salt and pepper.
- Stir and heat until sauce is thick and smooth.
- Add vegetables to the white sauce.
- Add sliced cheese, leaving some for the top of the dish.
- Mix together thoroughly.
- Bake, covered for 30 minutes. Uncover and bake another 25 to 30 minutes until vegetables are tender.
- Garnish with fresh chives or parsley
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