Root Vegetable Gratin with Rye Crust and Dill

A simple oven gratin of potatoes, swede, parsnip and carrot in a savory cream sauce with dill and a crispy rye bread crust. A cozy dish for cold days that is filling and entirely meat-free.

By yumbelo · 4 servings · 70 minutes

Ingredients

• 600 g floury potatoes
• 400 g swede
• 250 g parsnip
• 250 g carrots
• 1 pc onion
• 1 pc garlic clove
• 400 ml cream
• 200 ml milk
• 20 g butter
• 1 bunch bunch of dill
• 1 pinch nutmeg, freshly grated
• 80 g Emmental, grated
• 40 g rye bread, crumbled
• salt
• pepper

Method

1. Preheat the oven to 180 °C (conventional heat) and grease an baking dish with butter.
2. Peel the potatoes, swede, parsnip and carrots and slice or mandoline them into thin slices (about 3 mm).
3. Finely dice the onion and finely chop the garlic. Rinse the dill, shake it dry and finely chop it.
4. Bring the cream and milk to a brief boil in a saucepan with the garlic, nutmeg, salt and pepper.
5. Layer half of the vegetable slices overlapping like roof tiles in the dish, sprinkle with half of the onion and dill, and pour some of the cream-milk mixture over them.
6. Layer the remaining vegetable slices on top, cover with the remaining onion and dill, and pour the rest of the cream-milk mixture over.
7. Cover the dish with aluminum foil and bake for about 45 minutes, until the vegetables are soft.
8. Remove the foil. Mix the rye bread crumbs with the Emmental, spread over the gratin and bake for another 15 to 20 minutes until golden brown.
9. Let the gratin rest briefly, sprinkle with fresh dill and serve hot.