Swede, leek and potato gratin
Waitrose and Partners

Swede, leek and potato gratin

This creamy comfort dish is 1 of your 5 a day and quick to prepare.

Gluten freeVegetarianGluten FreeHealthy2 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook1 hr 5 mins
  • Total time1 hr 20 mins

Ingredients

  • 1 tbsp olive oil
  • 15g butter
  • 350g leeks, thinly sliced
  • 1 clove/s clove garlic, crushed
  • 500g King Edward potatoes, peeled and cut into matchsticks
  • 1 medium swede, peeled and cut into matchsticks
  • 8 Cooks ingredient Bay Leafs (fresh), torn in half
  • 150ml essential Waitrose Whipping Cream
  • 150ml essential Waitrose semi skimmed milk

Method

  1. Preheat the oven to 190ºC, 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 tip

Use shredded kale or shredded Savoy cabbage as an alternative to leek.

And to drink...

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,595kJ/ 383kcals

Fat

23g

Saturated Fat

13g

Carbohydrates

30g

Sugars

11g

Fibre

8.2g

Protein

9g

Salt

0.12g