Christmas vegetable gratin

Christmas vegetable gratin

Mary Berry’s vegetable gratin brings potatoes and carrots together in a dish that’s rich, creamy, colourful and full of flavour.


  • butter, for greasing and frying
  • 4 banana shallots, thinly sliced lengthways
  • 350g/12oz carrots, peeled and sliced into thin batons
  • 850g/1lb 14oz potatoes (such as Maris Piper, Rooster or King Edward), peeled
  • 450ml/16fl oz vegetable stock
  • 300ml/½ pint double cream
  • 75g/2½oz Parmesan (or a similar vegetarian hard cheese), grated
  • 1 tbsp chopped fresh parsley
  • salt and pepper