Recipes › Swede (Rutabaga) › Swede, Potato and Cheddar Gratin
Swede, Potato and Cheddar Gratin
Layers of thinly sliced swede and potato baked in a garlicky cream sauce and topped with a thick crust of mature Cheddar — this is cold-weather cooking at its absolute best. The swede softens into the cream and adds a gentle sweetness that plain potato gratin simply doesn't have. Serve it alongside roast lamb or beef, or eat it on its own with a sharp green salad.
Swede (Rutabaga) is usually ready October to February. More swede (rutabaga) recipes, or see what to sow this month where you are.
Ingredients
- 700 g swede, peeled and sliced 3mm thick on a mandoline or by hand
- 500 g floury potatoes, peeled and sliced 3mm thickMaris Piper or King Edward work well
- 400 ml double cream
- 150 ml whole milk
- 3 garlic cloves, finely grated
- 5 fresh thyme, sprigs, leaves stripped
- 120 g mature Cheddar, coarsely grated
- 30 g Parmesan, finely gratedor use an extra 30g of Cheddar
- 15 g unsalted butter, for greasing
- ¼ tsp ground nutmeg
- 1 pinch salt and black pepper, to season generously
Contains: milk, cereals gluten.
Method
- Preheat the oven to 180°C fan (200°C conventional). Butter a deep 30×20cm baking dish generously.
- Combine the double cream, milk, grated garlic, thyme leaves, nutmeg, 1 teaspoon of salt and a generous amount of black pepper in a large jug and stir well.About 2 min
- Layer half the swede slices across the base of the dish, overlapping slightly. Season lightly. Layer half the potato slices over the swede. Pour over half the cream mixture.About 8 min
- Repeat with the remaining swede and potato slices, slightly overlapping each layer. Pour the remaining cream mixture evenly over the top, pressing the vegetables gently so they begin to absorb the liquid.About 5 min
- Mix the grated Cheddar and Parmesan together, then scatter evenly over the top of the gratin.About 2 min
- Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for a further 20 minutes until the top is deep golden and bubbling, and a knife slides through the centre without resistance.About 65 min
- Leave to rest for 10 minutes before cutting and serving — this allows the cream to settle and the gratin to hold its shape when portioned.About 10 min
Tips
- Slice everything as evenly as possible — 3mm is ideal. A mandoline makes this quick and precise. Uneven slices mean some parts are overcooked while others are still firm.
- Press the vegetables down firmly before it goes in the oven so they sit in the cream rather than floating above it.
- If the top is browning too fast before the centre is cooked, simply lay the foil back over loosely for the remaining time.
Ring the changes
- Add 80g of thinly sliced cooked ham between the layers for a more substantial side dish that works as a weekday main.
- Replace the Cheddar topping with 150g of crumbled Gruyère for a more classic French gratin flavour.
Keeping it
Cover and refrigerate for up to 3 days. Reheat portions in the oven at 170°C fan for 15–20 minutes until heated through. Not ideal for freezing as the cream can split.
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