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.


  • 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


  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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