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

  • Pre-heat oven to 175°C
  • In a medium sized roasting dish, layer the swede, leek and potato
  • Mix together the stock cube, cheese, rosemary and milk until well combined
  • Pour stock evenly over the vegetables in the roasting dish
  • Cover with tin foil and bake for 30 minutes
  • Remove from oven and take off tin foil
  • 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