Leek, swede and potato gratin

This potato gratin recipe has great flavour and texture from the swede, but if you don’t have a swede try another root vegetable, like kumara or pumpkin.

Leek, swede and potato gratin
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner

Method

  1. Pre-heat oven to 175°C
  2. In a medium sized roasting dish, layer the swede, leek and potato
  3. Mix together the stock cube, cheese, rosemary and milk until well combined
  4. Pour stock evenly over the vegetables in the roasting dish
  5. Cover with tin foil and bake for 30 minutes
  6. Remove from oven and take off tin foil
  7. Bake for a further 30 minutes uncovered
  • swede, finely sliced
  • leek, sliced
  • potatoes, finely sliced
  • stock cube
  • 1 cup
    grated cheese
  • 1 tbsp
    chopped rosemary (or other fresh herbs)
  • 2 cups
    milk
Per serve
  • Energy
    795kJ
  • Total Fat
    5.5g
  • Saturated Fat
    3.5g
  • Total Carbohydrate
    29.9g
  • Sugars
    11.0g
  • Dietary Fibre
    4.5g
  • Sodium
    341mg