450ml double cream
2 cloves of garlic, thinly sliced
1 large spring of fresh thyme, leaves only
Sea salt and freshly ground black pepper
2 large baking potatoes, peeled
3 large beetroots, peeled
2 medium swedes, peeled
Preheat the oven to 170°C/gas 3
Put the cream, milk, garlic and thyme leaves into a medium pan and bring to a simmer, then immediately remove from the heat, season and leave to stand, to that the flavours can infuse, while you prepare the vegetables.
With a mandolin or sharp knife, slice each of the vegetables very finely (about 2mm), keeping each type separate.
Now start to layer up the vegetables in a deep baking dish – each layer should be quite thin – starting with potato. Season, then spread with 3 tablespoons of the milk and cream mixture. Next put in a thin layer of beetroot, season and add 3 more tablespoons of milk and cream. Follow with a thin layer of swede, season and spoon over 3 more tablespoons of milk and cream. Continue until all the vegetables are used up, but keep back enough potato to make sure that you finish with this. Season again, then pour any remaining creamy liquid over the top.
Push the vegetables down gently with your fingers to ensure that all the layers are fully immersed in the liquid. Cover with a sheet of greaseproof paper and then some foil. With the tip of a sharp knife, prick a few holes through both the foil and the greaseproof, to allow some steam to escape during cooking.
Place the baking dish on a baking tray, s the cream will probably bubble over. Put into the preheated oven for 1 hour, then remove the foil and continue to bake for 10 more minutes, until golden brown on top.
Remove from the oven, leave to settle for 5 minutes, then serve.
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