Swede and potato boulangère
This tasty gratin is very good with roast meats. You don't have to stick with potatoes and swede: Jerusalem artichokes, parsnips, celeriac and carrots can all be substituted in. A mandolin vegetable slicer is really useful here to get the slices as thin as possible, but otherwise a sharp knife will do fine.
Ingredients
- ½ large swede, peeled, quartered and very thinly sliced
- 4 medium to large potatoes, peeled and finely sliced
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 125ml hot veg stock
- 125ml milk
- a little butter for greasing and dotting
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4.
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Step 2
In a large bowl, mix the swede, potatoes, onion and garlic together. Season well with salt and pepper.
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Step 3
Grease a gratin or baking dish. Spread the veg evenly in the dish. Pour over the stock and milk. Dot with butter.
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Step 4
Bake for about 45-60 minutes, depending on your oven, until the veg is cooked and has a brown and crispy top.