Sweet potato and parsnip gratin

To make this dish vegan substitute vegan double cream for the cream.


Ovenproof dish 25 x 30 cm / 10 x 12″


  1. Preheat the oven to 200°C/180°C fan/400°F/ gas mark 6.
  2. Peel and thinly slice the vegetables, I do this in my food processor to save time.
  3. Scatter a third of the vegetables in the ovenproof dish. Top with a third of the garlic and thyme, ¼ tsp salt and lots of freshly ground pepper.
  4. Repeat step 3 twice and then cover the dish in foil. Bake in the oven for an hour or until all the vegetables are tender.
  5. Remove the foil and pour the cream over the top of the gratin. Put back in the oven for 30 minutes or until lightly browned on top.