Mary Berry Christmas Vegetable Gratin

Mary Berry’s Christmas vegetable gratin is parsnips, butternut squash, potatoes, leeks and broccoli baked in a creamy crème fraîche sauce under golden Parmesan. It serves 6 and takes about an hour, with only 20 to 25 minutes in the oven.

Berry calls it Gratin of Winter Roots and Broccoli in Mary Berry’s Family Sunday Lunches (2016), and says it’s “delicious to go with any roast and perfect for a vegetarian, too.” The sauce is made with stock saved from cooking the vegetables, so it tastes of them, not just of milk and flour.

The vegetables must go into the dish cold and dry. Berry boils them briefly, refreshes them in cold water and leaves them to cool and dry before adding the sauce. Hot, wet vegetables keep cooking and leak water, and you end up with a soft, watery gratin.

Mary Berry Christmas Vegetable Gratin

Recipe by Pinch Perfect

5.0 from 1 vote

Course: Sides, Dinner, LunchCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

225

kcal

Total time

1

hour 

A make-ahead winter vegetable side from Family Sunday Lunches (2016). You can assemble it up to 6 hours early, then bake it in 20 minutes while the turkey rests. It’s also substantial enough to serve as a vegetarian main.

Ingredients

• For the vegetables:

• 250g (9oz) parsnips, peeled and cut into 3cm (1½in) cubes

• 300g (10oz) butternut squash, peeled and cut into 3cm (1½in) cubes

• 250g (9oz) potatoes, peeled and cut into 3cm (1½in) cubes

• 2 medium leeks, roughly chopped

• 1.2 litres (2 pints) vegetable or chicken stock

• 250g (9oz) broccoli florets

• For the sauce:

• 25g (1oz) butter

• 25g (1oz) flour

• 150ml (¼ pint) milk

• 2 tbsp full-fat crème fraîche

• salt and freshly ground black pepper

• 50g (2oz) Parmesan cheese, coarsely grated

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Directions

• Preheat: Heat the oven to 200°C (180°C fan/Gas 6).
• Boil the vegetables: Put all the vegetables except the broccoli into a large saucepan with the stock and bring to the boil. Boil for about 5 minutes, then add the broccoli and cook for a further 3 minutes.
• Save stock and cool: Pour 150ml (¼ pint) of stock from the pan into a measuring jug, then drain the vegetables. Refresh them in cold water and set aside to cool and dry.
• Make the sauce: Melt the butter in a saucepan over a high heat. Whisk in the flour, pour in the reserved stock and whisk until thick. Add the milk and whisk again, then stir in the crème fraîche and season with salt and pepper.
• Assemble: Arrange the cold, dry vegetables in a shallow ovenproof dish and season. Pour over the sauce and sprinkle with the Parmesan.
• Bake: Bake for 20 to 25 minutes, until piping hot and golden brown on top.

Notes

• (AGA): Slide the dish on to the second set of runners in the roasting oven for 20 minutes.

FAQs

Can I make this vegetable gratin ahead?

Yes, up to 6 hours ahead: Berry says to assemble it, then bake it as normal when you’re ready to serve. She says it’s “not suitable for freezing,” because the vegetables turn watery once thawed. On Christmas morning I assemble it straight after breakfast, cover it, and put it in the fridge.

How do I fit it into the Christmas Day oven?

It needs 200°C for 20 to 25 minutes, which lines up well with the turkey’s 30-minute rest. Turn the oven up as soon as the bird comes out, then bake the gratin alongside her roast potatoes as they finish crisping. Everything reaches the table hot together.

Why use the cooking stock in the sauce?

That 150ml of stock has taken on the sweetness of the parsnips and squash during boiling. Using it instead of extra milk gives the sauce a savoury depth, and that’s why it only needs a little crème fraîche. Measure it out before you drain, as step 3 says, or it’s gone down the sink.

Is it suitable for vegetarians?

Berry says it’s “perfect for a vegetarian,” and she lists vegetable stock as an option for exactly that reason. Strict vegetarians should check the Parmesan label, because traditional Parmesan is made with animal rennet. It’s hearty enough to be the main dish for a vegetarian guest at Christmas.

What other gratins does Mary Berry make?

Plenty, including a Celeriac and Leek Gratin in Mary Berry Everyday (2017) and a Squash and Sage Gratin, also in Family Sunday Lunches. For a richer potato version, try her dauphinoise potatoes. For another cheesy vegetable side, her cauliflower cheese is a classic with any roast.