Root vegetable gratin | Baking | Vegetarian Recipes | Big Green Egg

Leftover root vegetable gratin

By Big Green Egg

Watch as the EGG transforms humble leftovers into an indulgent side dish.


A gratin is a wonderful thing at the best of times, but there's something particularly satisfying about making one that uses up leftover vegetables from a roast. Particularly as it makes a great accompaniment to another roast!

slice your left over veg bake in the EGG


Load and light your EGG. You're looking to cook indirectly at 200˚C, with the ConvEGGtor in the legs-up position and the Stainless Steel Grid on top

Layer up the vegetables in a baking tray.

In a pan, heat the cream and stock together and add the nutmeg, sage and tarragon.

Pour over the vegetables and season well with salt and pepper. Sprinkle over the cheese and breadcrumbs and bake in the EGG for 45 minutes until bubbling and golden.