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Dish photo for Rich Ragu & Roasted Roots Gratin, Topped With Crispy Potato, Beetroot & Creamy Miso Bechamel
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Rich Ragu & Roasted Roots Gratin, Topped With Crispy Potato, Beetroot & Creamy Miso Bechamel

Total time43 min
Active time9 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare casserole dish5m
  2. 2Simmer ragu and lentils in casserole5m
  3. 3Assemble gratin and bake in oven30m
  4. 4Portion gratin and season to taste3m
43m total • 4/5 critical
0 min
10 min
20 min
30 min
40 min
43 min

⚡Critical stepPreheat oven and prepare casserole dish

Prep • 5 min • Start 0m

Prep

Slice beetroot and sweet potato thinly

Prep • 6 min • Start 0m • 4m slack

Prep

⚡Critical stepSimmer ragu and lentils in casserole

Cooking • 5 min • Start 5m

Cooking

⚡Critical stepAssemble gratin and bake in oven

Cooking • 30 min • Start 10m

Cooking

⚡Critical stepPortion gratin and season to taste

Finishing • 3 min • Start 40m

Finishing

Nutrition Information

Calories591 kcal
Protein23.6g
Fat8.3g
Carbs96.1g
Fibre19.2g
Salt1.8g

Step-by-Step Instructions

  1. Preheat oven and prepare casserole dish

    5 min

    Preheat your oven to 240°C / 220°C fan. Take out a wide, hob- and ovenproof casserole dish.

    Equipment: oven, wide hob- and ovenproof casserole dish
    Temperature: 240°C

  2. Slice beetroot and sweet potato thinly

    6 min

    Slice the cooked beetroot and sweet potato as thinly as possible, about 2mm thick. Use a mandoline if you have one to ensure even thickness. If you struggle to cut thin slices, you can microwave the sweet potato slices (3 minutes on high, covered) or parboil them in boiling water for 3 minutes to ensure they are cooked through when serving. Alternatively, you can extend the oven cooking time (see Step 4).

    Equipment: knife, cutting board, mandoline, microwave, pot

  3. Simmer ragu and lentils in casserole

    5 min

    In your ovenproof casserole dish, mix together the roots gratin ragu and the tin of black lentils , including the liquid from the tin. Place over medium heat and gently bring to a simmer, then turn off the heat.

    Equipment: wide hob- and ovenproof casserole dish, stove

  4. Assemble gratin and bake in oven

    30 min

    Lay the beetroot and sweet potato slices over the lentil ragu, slightly submerging them in the sauce, then drizzle over olive oil. Cover the dish with a lid or a sheet of kitchen foil and bake in the oven for 20 minutes. If the vegetables are cut into thicker slices and the microwaving or parboiling step was skipped, bake in the oven for 35 minutes instead. Once it has cooked for the above time, remove the casserole dish from the oven and pour the miso bechamel over the top. Return it to the oven and bake for a further 10 minutes without a cover, until the sauce is golden on top.

    Equipment: wide hob- and ovenproof casserole dish, oven, lid or kitchen foil
    Temperature: 240°C

  5. Portion gratin and season to taste

    3 min

    To serve, divide the gratin between dishes. Finish with a sprinkle of salt and freshly ground black pepper to taste. Enjoy!

    Equipment: serving dishes