Hasselback swede gratin
- Portion size: Serves 6 as a side
- Hands-on time 15 min. Oven time 35 min
- Difficulty: easy
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.
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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
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Method
- 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.
- 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.
- 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).
Nutrition
- 479kcals Calories
- 40g (25g saturated) Fat
- 6.7g Protein
- 18g (17g sugars) Carbs
- 8.3g Fibre
- 0.2g Salt
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