|Prep time||30 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°C, gas mark 6. Grease a 40cm x 30cm rimmed baking tray with the butter.
In a medium pot, bring the cream, sage leaves, garlic, nutmeg and a pinch of salt to a simmer. Continue to simmer until reduced by a quarter, approx. 15 minutes.
In a large heat-proof bowl, lightly whisk the eggs. While whisking, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking continuously to prevent the eggs from curdling. Set aside.
Using a mandolin or a sharp knife, slice the mixed vegetables (butternut, potatoes, turnips, etc.) into 1⁄2cm thick rounds. Grate the cheese.
Arrange one layer of vegetables on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3⁄4 teaspoon of the salt. Add the pepper, then pour half the egg mixture over the vegetables. Top with 1⁄3 of the cheese. Repeat the layers of vegetables, seasoning and egg mixture. Top with the remaining cheese.
Cover the baking tray with a sheet of aluminium foil and bake for 20 minutes. Remove the foil and bake until the cheese is golden and bubbling, approx. 25-30 minutes.
Allow to cool slightly, then serve.