RecipesGlobal 
Swedish Root Vegetable Gratin
A creamy baked dish featuring layered potatoes, carrots, and parsnips with herbs and cream.
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
Method
- 1
1
- 2
2
- 3
3
- 4
4
- 5
5
Swaps & variations
- Dairy-free: use coconut cream
- Add greens: spinach or kale in layers
- Add mushrooms for umami
Storing & freezing
Refrigerate 4 days. Freezing is possible but root veg soften slightly.
Grow it yourself
- Plant in early spring.,Hill soil around stems as they grow. Potatoes
- Sow directly; need deep loose soil.,Thin seedlings for proper spacing. Carrots & Parsnips
- Start from sets. Onion
- Dill prefers cool weather.,Thyme thrives in poor soil. Herbs (Thyme, Dill)
- Carrot fly netting prevents damage.
- Straw mulch protects potatoes.
- Eggshells deter slugs near seedlings.
- Harvest when foliage dies back. Potatoes
- Pull when roots are firm; frost improves sweetness. Carrots & Parsnips
- Pick in morning for peak oils. Herbs
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