Swede, leek and potato gratin

1 of your 5 a day and quick to prepare.

  • Gluten Free
  • Vegetarian
  • Nut Free


  • 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


  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.

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

  • Preparation time: 15 minutes
  • Cooking time: 65 minutes
  • Total time: 1 hour 20 minutes 60 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1497.872kJ
Fat 24g
Saturated Fat 12.7g
Sugars 9.1g
Salt 0.2g

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4 stars

Average user rating Based on 34 ratings

This recipe was first published in Fri Oct 01 01:00:00 BST 2010.