Riverford Wicked Leeks
Swede and potato boulangère recipe image

Print 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 & very thinly sliced
  • 4 medium to large potatoes, peeled & finely sliced
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 125ml hot veg stock
  • 125ml milk
  • A little butter for greasing & dotting
  • Salt & pepper

Method

  1. Preheat oven to 180°C/Gas 4.
  2. In a large bowl, mix the swede, potatoes, onion and garlic together. Season well with salt and pepper.
  3. Grease a gratin or baking dish. Spread the veg evenly in the dish. Pour over the stock and milk. Dot with butter.
  4. Bake for about 45-60 minutes, depending on your oven, until the veg is cooked and has a brown and crispy top.
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