Creamy Garlic & Herb Root Veg Bake
This is one of those comforting, oven-baked dishes that quietly gets on with the job. It’s rich enough to feel like a treat, but flexible enough to use whatever roots you’ve got coming out of the ground or lurking in the shed.
Perfect as a main with greens, or as a side alongside roast chicken, sausages or a nut roast.
What You’ll Need (Serves 3–4)
- 700 g mixed root vegetables (potatoes, parsnips, carrots, swede, celeriac – any mix works)
- 1 small onion, thinly sliced
- 2 cloves garlic, finely chopped
- 250 ml double cream
- 100 ml milk
- A handful of fresh herbs, chopped (thyme, rosemary or parsley)
- 50 g grated cheese (optional, but encouraged)
- Salt and black pepper
- Butter or oil for greasing
How to Make It
Preheat the oven to 180 °C (fan).
Peel and slice the root vegetables into thin, even slices — about the thickness of a £1 coin is ideal. This helps everything cook evenly.
Grease a baking dish, then layer the vegetables and onion, seasoning lightly between layers.
In a jug, mix together the cream, milk, garlic and herbs. Season well with salt and pepper, then pour the mixture evenly over the vegetables. Press everything down gently so the liquid settles between the layers.
If using cheese, scatter it over the top.
Cover the dish with foil and bake for 45 minutes. Remove the foil and return to the oven for a further 20–25 minutes until the top is golden and the vegetables are tender when a knife is pushed in.
Let it rest for 5 minutes before serving.
How to Serve It
- As a comforting main with steamed greens or cabbage
- Alongside sausages or roast meat
- With a simple side salad if you want to lighten things up
Leftovers reheat brilliantly and are even better the next day.
Grower’s Tip
Root vegetables are one of the great rewards of winter growing. Stored properly, they give you real flexibility in the kitchen when fresh harvests are slower. Dishes like this make the most of that steady supply without needing exact quantities or specific varieties.