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Ingredients
- 3 med Potatoes
- 4 med Carrots
- 1 sm Swede
- 2 sm Parsnips
- Â Â Butter
- 2 x Cloves finely minced garlic
- 200 gm Grated ementhal
- Â Â Breadcrumbs
- 1/2 pt Lowfat milk
- 1/2 pt Cream
Directions
- Take a baking dish and make a single layer of carrot. Add in a couple of knobs of butter, some garlic and a sprinkling of ementhal. Repeat with the other vegetables, ending with the potato and extra cheese. Mix half a pint of lowfat milk and half a pint of cream together with a beaten egg. Pour proportionately over the vegetables.
- Bake the gratin in a medium oven for 45 min.
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