Swede and potato gratin

    1 hour 15 min

    I only recently discovered that swede can used in so many different ways and combined with other vegetables. For this gratin I mixed potatoes and swede.

    12 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 30g butter
    • 2 leeks, thoroughly cleaned and sliced
    • 1 garlic clove, minced
    • 500g potatoes, peeled and sliced thinly
    • 1 swede, peeled, quartered and sliced thinly
    • 2 bay leaves, crushed
    • 300ml double cream
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Heat olive oil and butter in a saucepan. Add the leek slices and garlic and cook, stirring, until translucent, about 5 minutes.
    3. In a greased gratin tin, layer potato and swedes slices overlapping them. Salt and pepper each layer and sprinkle with crumbled bay leaves.
    4. Pour the cream on top and bake in the preheated oven until the vegetables are soft and the top is golden brown, about 1 hour. Cover with foil if the top starts to brown too quickly.

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