A lovely twist on the classic potato gratin, this marrow dish is rich, oozy and gooey - perfect for the whole family. Serve up alongside roast chicken and other meat, or as it is with a chunk of garlic bread.
- 500g marrow, sliced in half lengthways, seeds removed, sliced into half moons
- 1 large onion
- 2 medum carrots
- 1 celery stalk
- 2 tbsp. each oil and butter
- Small handful freshly chopped parsley
- 60ml double cream
- 3 eggs
- 50g each grated parmesan and mozzarella
- Salt and pepper
Finely chop the onion, carrots and celery. Heat oil and butter in a large pot and add the onion, carrots and celery. Fry for ten minutes over a medium heat or until starting to soften and turn golden. Add the marrow and cook until softened, around 10 more minutes.
Preheat oven to 160C. Butter a baking dish that fits inside a large baking tin.
Beat together the eggs, cream, parmesan and parsley. Season with salt and pepper. Spread the veggie mix into the baking dish and pour over the egg mix. Place the dish into the baking tin and put into the oven. Pour a kettle of boiling water into the tin, so that it comes halfway up the sides of the baking dish.
Bake for 40 minutes, or until golden, then remove carefully from the oven and discard the tin and water. Sprinkle with mozzarella and bake for 5 minutes or until golden and melting.