Potato and root vegetable gratin

The nights are drawing in and comfort food is just exactly what's called for. Gratin offers an indulgent and tasty supper that is very quick to prepare and can be adapted to include whatever alternatives you happen to have to hand. 

The recipe here is based on the Potato and Leek Gratin recipe on the BBC Good Food website, but without the ham and with carrot, extra garlic and rosemary rather than the bay leaf of the original. 

Sweet potato gratin also works well and adds a dash of colour to what could otherwise be a fairly bland (though very tasty) dish. To reduce the starch content, try substituting some of the marries pipers for parsnip or turnip. 

The gratin can be served with a green salad and tomatoes - amazingly, I'm still harvesting the occasional cherry tomato, even though it's November. On this occasion, we're having gratin and steamed broccoli as accompaniments to a slice of vegetable quiche for the vegetarian and veal for the carnivore. 

Ingredient list

800g maris piper or other large potatoes [larger ones are easier to peel]; peel and thinly slice

2 large leeks or combination of leeks, carrots and other root vegetables; slice thinly

100g cheddar or other grating cheese

300ml double cream

150ml milk

125ml vegetable stock

2 cloves garlic; thinly sliced or crushed

1 bay leaf or sprig of other pungent herb

butter to line baking dish

salt and pepper to season

Method

Combine milk, cream and made up vegetable stock in a pan and set to simmer. add garlic and herbs. 

Butter gratin dish and arrange vegetables evenly. Add seasoning and pour cream and stock mixture over the top. Sprinkle grated cheese on top, cover with aluminium foil and place in the middle of an oven preheated to 180 degree C. 

After half an hour, take out, remove foil and spoon some of the liquid over the top to keep things moist. Return to the oven and cook for a further 40 mins or until the potatoes are thoroughly soft and the top of the gratin nicely crispy. 

Warning: this dish retains its heat, so you should give it 10 minutes to cool down before serving, the wait also allows the ingredients to firm up and hold together.