Global
Swedish Root Vegetable Gratin
A creamy baked dish featuring layered potatoes, carrots, and parsnips with herbs and cream.
~75 mintotal~622 kcalper serving~8g protein~30g carbs~53g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 2 potatoes
- 2 carrots
- 1 parsnip
- 1 small onion (optional)
- 1–2 cups cream or milk
- 1 garlic clove
- Thyme or dill
- Salt & pepper
- Optional: cheese topping, nutmeg
Cooking Steps
Prep
Thinly slice potatoes, carrots, and parsnips.
Layer
Arrange vegetables in a baking dish with herbs.
Add cream
Pour cream mixed with garlic, salt, and pepper.
Bake
Cook at 375°F (190°C) for 45–60 minutes.
Optional topping
Add cheese during final 10 minutes.
Optional Enhancements
- Dairy-free: use coconut cream
- Add greens: spinach or kale in layers
- Add mushrooms for umami
Plant & Growing Tips
Potatoes
- Plant in early spring.
- Hill soil around stems as they grow.
Carrots & Parsnips
- Sow directly; need deep loose soil.
- Thin seedlings for proper spacing.
Onion
- Start from sets.
Herbs (Thyme, Dill)
- Dill prefers cool weather.
- Thyme thrives in poor soil.
Natural Pest Control
- Carrot fly netting prevents damage.
- Straw mulch protects potatoes.
- Eggshells deter slugs near seedlings.
Harvest
Potatoes
- Harvest when foliage dies back.
Carrots & Parsnips
- Pull when roots are firm; frost improves sweetness.
Herbs
- Pick in morning for peak oils.
Storing & Freezing
Refrigerate 4 days. Freezing is possible but root veg soften slightly.
