4 medium carrots, thinly sliced
55g/2oz lactose/dairy free butter
1 tbsp garlic infused oil
200g/7oz emmental cheese, grated
1 small swede, sliced
2 small parsnips, sliced
3 medium potatoes, thinly sliced
300ml/½ lactose/dairy free pint milk
300ml/½ pint lactose/dairy free cream
1 medium egg, beaten
3 tbsp gluten free breadcrumbs
Place the carrots in the bottom of a medium-sized baking dish.
Add the lactose/dairy free butter and the garlic infused oil.
Sprinkle over some of the grated emmental.
Layer the swede over, and add a couple more knobs of lactose/dairy free butter, and a little more garlic infused oil.
Repeat with the parsnips, and finally the potato.
Sprinkle over the remaining cheese.
Mix together the lactose/dairy free milk, cream and egg, and pour evenly over the vegetables.
Top with the gluten free breadcrumbs and bake the gratin in a preheated oven 190C/375F/Gas 5 for 45 minutes.
Recipe adapted from: Good Food