Swede, leek and potato gratin

1 of your 5 a day and quick to prepare.

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

Serves: 4


  • 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.