Use any combination of root vegetables in this delicious gratin. Serve with salad for a simple supper or as a side dish for your Sunday roast.
Preheat the oven to 190C/375F/Gas 5.
Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental.
Layer the swede on top and add a couple more knobs of butter, and a little more garlic.
Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.
Mix the milk, cream and egg together in a jug and pour evenly over the vegetables.
Top with the breadcrumbs and bake in the oven for 45 minutes.
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