Tuesday, 4 March 2014

Swede, Leek and Potato Gratin

I served this as a side dish to my casserole but there is definitely enough veggies there to make it a main dish with some salad. This was lovely, I actually used creme fraiche rather than double cream but I think you'd get a better texture using cream as the creme fraiche split.

Swede, Leek and Potato Gratin (from a Waitrose Recipe Card)
(Serves 4)

1 tbsp olive oil
1 tbsp butter
350g leeks, thinly sliced
1 clove garlic, crushed
500g potatoes, peeled and cut into matchsticks
1 medium swede, peeled and cut into matchsticks
6–8 bay leaves, torn in half
150ml double cream
150ml milk

Preheat the oven to 190C. Melt the oil and butter together in a frying pan and add the leek and garlic. Cook gently for 5 mins until translucent.

Layer the leek mixture, potatoes, swede and bay leaves in a buttered 1.5 litre ovenproof dish and season. Mix together the cream and milk and pour over the vegetables.

Bake for 1 hour until the vegetables are tender and the top golden. Cover with foil if it get too brown on top. Serve.

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