Recipe - Root Vegetable Curry

3 md Potatoes
4 md Carrots
1 small Swede
2 small Parsnips
Butter
2 Cloves finely chopped garlic
200 g Grated ementhal
Breadcrumbs
One half pt Milk
One half pt Cream

Take a baking dish and make a single layer of carrot. Add a couple of knobs
of butter, some garlic and a sprinkling of ementhal. Repeat with the other
vegetables, ending with the potato and extra cheese. Mix half a pint of
milk and half a pint of cream together with a beaten egg. Pour evenly over
the vegetables.

Bake the gratin in a medium oven for 45 minutes.

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