Dinner

Winter Vegetable Gratin

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The onset of winter doesn’t have to be all doom and gloom. For me it means cosy nights by the fire, good books, and best of all…hearty family meals. Hutchinsons Dutch cheese range is my absolute favorite to incorporate into winter warmers. The following gratin recipe is a great way to get lots of vegetables into the family, while cleverly hidden under velvety creamy sauce and delicious cheese. The buttery, nutty Maasdam goes perfectly with the cashew nut crumb, while the sweet mild Edam and smooth creamy Gouda add richness and depth.

Give it a go yourself, and buy Hutchinsons cheese from your local New World and Pak ‘n Save, and selected Countdown supermarkets.

Feeds 8

You’ll need-

32x22cm greased baking dish

1 Tbsp butter, to grease

3 cups of runny cream

1 cup grated Hutchinsons Gouda

1 cup grated Hutchinsons Maasdam

1 cup grated Hutchinsons Edam

(reserve 1/3 of each cheese for the topping)

200g of chopped or roughly  blended raw cashews

3 garlic cloves, minced

600g potatoes, peeled and sliced

300g carrots, peeled and sliced

150g cauliflower, sliced

150g broccoli, sliced

2 sprigs of thyme or rosemary and a bay leaf

2 tbsp, diced Italian parsley to garnish

Preheat the oven to 200 degrees celcius bake. Use 1 tbsp butter to grease your oven dish.

Clean and evenly slice your potatoes and carrots. A mandolin makes this super easy! Trim your cauli and broccoli stalks and slice evenly.

Pop the cream into a saucepan along with your chosen herbs, bay leaf, crushed garlic and bring to a gentle boil. Turn to low, add the carrots and cook for 4 minutes. Discard the thyme and bay leaf and stir through 2/3 of each of the Hutchinsons cheeses. Whisk well to incorporate fully. Leave to cool for a few minutes and season to taste.

Arrange a third of the potatoes, overlapping in the base of the pan, season  and scatter over half the cauli and broccoli. Pour over a third of your creamy cheese and carrot sauce. Repeat this step, finishing with potatoes and pour over any remaining sauce. Cover the dish tightly with tinfoil. Cook for a good hour, until nicely reduced and bubbling.

While it’s cooking, gently crush your raw cashews and mix with the leftover grated cheese. Taking your gratin from the oven, remove the foil and sprinkle over the cashew crumb. Cook for a further 10 minutes or until beautifully golden.

Serve hot with a winter roast or fresh crusty bread.

Amber xx