500g waxy potatoes (we used Desirée), sliced wafer thin

1 small parsnip, sliced wafer thin

1 tbsp chopped fresh rosemary

284ml carton lactose free double cream

150ml full-fat lactose free milk

350g carrots, sliced wafer thin

50g parmesan, grated

Serves - 4


Preheat the oven to 180C/gas 4/fan 160C and grease a shallow ovenproof dish.

Layer the potatoes, then the parsnip in the bottom of the dish and sprinkle over a little salt and half the rosemary.

It’s best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.

Pour the lactose free cream and milk into a large saucepan, add the rest of the rosemary, the carrots and a little seasoning.

Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.

Pour the carrots and lactose free cream over the other vegetables, and spread the carrots out.

Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.

Recipe adapted from: Good Food
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