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.
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Watch this short video to find out how to make this recipe
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
- 1swede, finely sliced
- 1leek, sliced
- 2potatoes, finely sliced
- 1stock cube
- 1 cupgrated cheese
- 1 tbspchopped rosemary (or other fresh herbs)
- 2 cupsmilk
Per serve
- Energy795kJ
- Total Fat5.5g
- Saturated Fat3.5g
- Total Carbohydrate29.9g
- Sugars11.0g
- Dietary Fibre4.5g
- Sodium341mg
Watch this short video to find out how to make this recipe
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
Ingredients
- 1swede, finely sliced
- 1leek, sliced
- 2potatoes, finely sliced
- 1stock cube
- 1 cupgrated cheese
- 1 tbspchopped rosemary (or other fresh herbs)
- 2 cupsmilk
Ingredients
- 1swede, finely sliced
- 1leek, sliced
- 2potatoes, finely sliced
- 1stock cube
- 1 cupgrated cheese
- 1 tbspchopped rosemary (or other fresh herbs)
- 2 cupsmilk
Nutrition Facts
Per serve
- Energy795kJ
- Total Fat5.5g
- Saturated Fat3.5g
- Total Carbohydrate29.9g
- Sugars11.0g
- Dietary Fibre4.5g
- Sodium341mg
Watch this short video to find out how to make this recipe
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
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