Swede, leek & potato gratin

This is a really versatile dish. 1 of your 5-a-day and quick to prepare.

School Of Nutrition Posted Jan 07, 2015 Future Fit Training

Serves 4

Preparation time: 15 mins

Cooking time: 1 hour 5 mins


  • 1 tbsp olive oil
  • 15g butter
  • 350g leeks, thinly sliced
  • 1 clove garlic, crushed
  • 500g King Edward potatoes, peeled and cut into matchsticks
  • 1 medium swede, peeled and cut into matchsticks
  • 6–8 fresh bay leaves
  • 150ml whipping cream
  • 150ml semi-skimmed milk


  1. Preheat the oven to 190°C, gas mark 5. Melt the oil and butter together in a frying pan and add the leek and garlic. Cook gently for 5 minutes until softened but not coloured.
  2. Combine the leek mixture, potatoes and swede in a buttered 1.5 litre shallow ovenproof dish and season, layering in the bay leaves as you go. Mix the cream and milk together and pour over the vegetables.
  3. Bake for 1 hour until the vegetables are tender and the top golden. Cover with foil if the gratin browns too much. Serve with a salad or steamed broccoli.

Tip - Use shredded kale or shredded Savoy cabbages an alternative to leek.

Recipe from Waitrose.