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    Swede, leek and potato gratin

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    Swede, leek and potato gratin

    1 of your 5 a day and quick to prepare.

    • Gluten Free
    • Vegetarian
    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 65 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4

    Ingredients

    • 1 tbsp olive oil
    • 15g butter
    • 350g leeks, thinly sliced
    • 1 clove garlic, crushed
    • 500g King Edward potatoes, peeled and cut into matchsticks
    • 1 medium swede, peeled and cut into matchsticks
    • 6–8 Cooks’ Ingredients Bay Leaves (fresh), torn in half
    • 150ml essential Waitrose Whipping Cream
    • 150ml essential Waitrose Semi-skimmed Milk

    Method

    1. Preheat the oven to 190c, gas mark 5. Melt the oil and butter together in a frying pan and add the leek and garlic. Cook gently for 5 minutes until softened but not coloured.
    2. Combine the leek mixture, potatoes and swede in a buttered 1.5 litre shallow ovenproof dish and season, layering in the bay leaves as you go. Mix the cream and milk together and pour over the vegetables.
    3. Bake for 1 hour until the vegetables are tender and the top golden. Cover with foil if the gratin browns too much. Serve with a salad or steamed broccoli.

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    Cook's tips

    Use shredded kale or shredded Savoy cabbages an alternative to leek.

    Drinks recommendation

    This is a really versatile dish that will be equally at home with a juicy red or a rich white. If you’re having it alone though, try this delicious excellent value white that’s bottled in the UK to reduce carbon emissions: Virtue Californian White NV, USA

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