Per serving:
- Calories: 336
- Protein: 8g
- Total fat: 26g
- Saturates: 11g
- Carbs: 16g
- Total sugars: 8g
- Fibre: 5g
Swede Gratin
The humble swede is often overlooked, so we’ve given it the royal treatment in this indulgent creamy gratin. If you’re a fan - earthy truffle adds a touch of extra decadence – but its equally delicious on its own.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 25 mins
Cal/Serv:
336
Ingredients
- 1 large swede, about 1kg peeled and cut into 1.5cm chunks
- 3 arge leeks, trimmed and sliced in 2.5cm rounds
- 2 Tbsp. oil
- 90 g butter
- 50 g plain flour
- 200 ml milk
- 300 ml hot vegetable or chicken stock
- 4 Tbsp. truffle oil, plus extra to drizzle, optional
- 3 Tbsp. thyme leaves, chopped, plus extra sprigs to garnish
- 150 g reblochon cheese, sliced
- 25 g panko breadcrumbs
Directions
- Step 1Put the swede into a large pan, cover with cold water and add a pinch of salt. Bring to the boil, simmer for 25min until tender. Drain well and leave to steam dry for a few minutes. Meanwhile, fry the leeks in oil and 40g (1 1/2oz) butter for 15min until tender and lightly golden. Set aside.
- Step 2For the sauce, melt the remaining 50g (2oz) butter in a large saucepan, add the flour and cook, stirring for 1min. Remove from the heat and gradually add the milk, followed by the stock. Return to the heat and cook, stirring, until thickened and smooth. Take sauce off heat, stir in half the truffle oil, if using, thyme and some seasoning. Preheat the oven to 200c (180 fan) gas mark 6.
- Step 3Spread the veg out in a shallow baking dish, pour over the sauce, lay the reblochon slices on top then mix the breadcrumbs with remaining truffle oil ( or use normal olive oil) and some seasoning and sprinkle over. Decorate with a few sprigs of thyme, if you like.
- Step 4Bake for 30-35min until golden and bubbling. Cover with foil if the gratin browns too quickly. Drizzle with a little extra truffle oil to serve.
Get ahead:
Complete the recipe until the end of step 3, allow to cool and wrap tightly in clingfilm and keep in the fridge for up to 2 days before completing step 4, allow to come to room temperature before cooking.
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