Hearty Root Vegetable Gratin

Ingredients:

2 medium orange kumera

1 onion

2 medium beetroot

3-4 medium potatoes

1 large parsnip

4 garlic, halved

1 ½ cups of cream

4 Tbsp of Westgold Salted Butter, for brushing

2 Tbsp chopped herbs

½ cup of cheddar cheese  

Pinch of salt and pepper

Method

Preheat oven to 180 ^oC. Generously grease a 25cm ovenproof frypan with butter.

Peel the onion and garlic and the other vegetables if desired.  Slice the vegetables finely using a sharp knife or mandolin. Arrange the vegetables in stacks in the frypan, packing them in tightly.

Poke the garlic halves into any small gaps. Season well and sprinkle over the herbs. Brush the butter over the top and pour over the cream. Place on a sided tray to catch any boil-over drips.

Halfway through the cooking process, sprinkle over the cheese. 

Bake for 50-60 minutes, then test with a skewer for tenderness. Allow to sit for 30 minutes before serving.