Hasselback swede gratin

Hasselback swede gratin
  • Serves icon Serves 6 as a side
  • Time icon Hands-on time 15 min. Oven time 35 min

The sweet, nutty flavour of swede is divine in this creamy swede gratin recipe, infused with nutmeg and bay and topped with cheese. Sitting the swede upright for a hasselback effect means there are lots of edges to turn deliciously crisp and crunchy in the oven.

For a super-easy side, try our swede, carrot and potato puree.

Nutrition: Per serving

Calories
479kcals
Fat
40g (25g saturated)
Protein
6.7g
Carbohydrates
18g (17g sugars)
Fibre
8.3g
Salt
0.2g
Calories
479kcals
Fat
40g (25g saturated)
Protein
6.7g
Carbohydrates
18g (17g sugars)
Fibre
8.3g
Salt
0.2g

Ingredients

  • 400ml double cream
  • 150ml whole milk
  • ½ tsp freshly ground nutmeg
  • 1 bay leaf
  • 2 small or 1 large swede (about 1.5kg), scrubbed
  • 1 large onion, finely sliced
  • 6 garlic cloves, finely sliced
  • 50g comté cheese (or emmental if it needs to be vegetarian), coarsely grated

Specialist kit

  • Mandoline

Method

  1. Heat the oven to 180°C fan/gas 6. Put the cream, milk, nutmeg, bay and a good pinch of salt in a saucepan. Bring to a simmer, then remove from the heat, cover and leave to infuse while you prepare the swede.
  2. Halve the swede lengthways, then use a mandoline to slice it very thinly (1-1.5mm). Sit the slices upright in a baking dish snug enough to hold them all (about 22cm x 18cm). Season well, then slide the onion and garlic in between the layers of swede so they’re evenly distributed throughout.
  3. Pour over the cream mixture, removing the bay leaf. Scatter over the cheese. Sit the dish on a baking tray, then bake for 30-35 minutes, until golden on top and tender to the point of a knife (depending on your swede and how thick you sliced it, it may take a little longer).

Recipe By

Emily Gussin

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