Mixed Vegetable Gratin

*Mixed Vegetable Gratin*
Serves 4

This came about by having to use up all the vegetables left in the larder.  It didn't quite use them all, but it did make a good dent in them! It was delicious to boot!

2 medium sweet potato, peeled and cut into thin slices
2 medium regular potato, peeled and cut into thin slices
the neck of a medium butternut squash, peeled and cut into thin slices
1 leek, cleaned, trimmed and thinly sliced
salt and black pepper to taste
2 cups cream
1 fat clove of garlic, peeled and crushed
a handful of whatever cheese you have to hand, shredded (Gruyere, cheddar, etc.)
( had a mixed package which contained shredded cheddar, jack, mozarella, chilies and olives)
softened butter to grease the casserole dish

Place the garlic into a saucepan with the cream.  Bring just to the boil and then leave to set while you prepare the vegetables.

Preheat the oven to 200*C/400*F.

Butter a deep casserole dish really well.  Layer in the vegetables, layering each the sweet potato, potato, leek, and butternut squash in that order, and repeating once.  Lightly season between the layers.  Strain the hot cream over top.  Scatter the cheese over top of everything.  Pop a lid on if you have it, or cover tightly with foil if you don't.

Bake in the heated oven for 30 minutes.  Remove the lid and bake for an additonal 10 to 15 minutes, or until the vegetables are tender and the top of the casserole is bubbling and golden.  Let sit for 5 to 10 minutes before spooning out to serve.

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