Mangelwurzel Gratin Recipe

This Mangelwurzel Gratin recipe transforms the humble root into a creamy, cheesy side dish. Layered with garlic-infused cream, nutmeg, and mature Cheddar, it bakes into a bubbling, golden gratin that’s perfect with roast meats or vegetarian mains. A simple yet indulgent recipe serving four, this twist on the classic potato gratin is the ultimate way to showcase the sweet, earthy flavour of mangelwurzel at Sunday dinner.

If you thought potatoes had the monopoly on creamy, cheesy gratins, think again. Mangelwurzel brings a sweet, earthy depth that takes this classic comfort dish to a whole new level. Bubbly, golden and outrageously moreish, it’s the sort of side that quietly steals the show at Sunday dinner. Warning: don’t expect leftovers, this dish has a habit of vanishing fast!

Serves 4 as a side

Ingredients:

600g mangelwurzel, peeled and thinly sliced
200ml double cream
100ml milk
1 clove garlic, crushed
100g mature Cheddar, grated
1 tsp nutmeg
Salt and pepper

Method:

Preheat oven to 190°C (fan 170°C).
In a saucepan, heat cream, milk, garlic, nutmeg, salt and pepper until just below boiling.
Layer sliced mangelwurzel in a baking dish. Pour cream mixture over.
Sprinkle cheese on top.
Bake for 40–45 minutes until bubbling and golden brown.

Serving suggestion:

Serve alongside a roast chicken or nut roast for a hearty Sunday dinner.

Meet the author

Nelly

Nelly works in the She Grows Veg marketing department and is an incredible cook! She's learning how to grow veg fast in her very own container garden. Her favourites so far are the Dwarf Sunflower called 'Sunspot' and our Dwarf Pea called 'Tom Thumb'.