Recipe courtesy of Irish Yogurts Clonakilty.
Ingredients
This is simply sublime, super flexible, do-ahead—everything we love to make life easy and dinner delicious. This is really good with roast lamb at Easter.
Serves 6, as a side
- 1 kg of peeled and trimmed root vegetables, choose a selection from carrot, celeriac, parsnip, sweet potato, squash (I know it's not a root vegetable!)—the more variety, the better.
- A knob of butter
- A clove of garlic
- A few sprigs of thyme
- Maldon sea salt and black pepper
- 500g Irish Yogurts Clonakilty half fat crème fraîche (2 tubs)
- 100g white wine
- 200g Gruyère
Method
- Preheat the oven to 200°C.
- Finely chop the garlic and mix with the butter, then smear the bottom and sides of a gratin dish with the garlic butter.
- Use your food processor with the grating attachment and grate the Gruyère, then set it aside in a bowl.
- Next, grate the vegetables and set aside in a large bowl, ensuring the vegetables are mixed up.
- In a third bowl, mix the Irish Yogurts Clonakilty half fat crème fraîche and wine.
- Add the crème fraiche and white wine, along with a 2/3rds of the grated gruyere to the bowl and combine with the grated vegetables, season well with salt and pepper.
- Transfer to the the gratin dish, , scatter some thyme leaves, and the remainder of the grated Gruyère.
- Then loosely cover the dish with tin foil, ensuring the sides are sealed but allowing room on top so that the cheese doesn't stick to the foil.
- Bake in the oven for 30 minutes, then remove and bake for a further 15 minutes uncovered.
- Allow to rest for 15 minutes before serving.
- Alternatively, allow it to cool, cover, then refrigerate. Reheat the next day, cover with foil, and reheat at 150°C for 30 minutes.
