Swede, leek and potato gratin
This creamy comfort dish is 1 of your 5 a day and quick to prepare.
- Prepare15 mins
- Cook1 hr 5 mins
- Total time1 hr 20 mins
- 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
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.
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.
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.
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.
Typical values per serving when made using specific products in recipe