Swede & Cheese Gratin
Dips, Snacks & Sides
Feeds 2-4
Cook Time: 60 Mins
Difficulty: Easy
If you’re ever short of ideas on what to do with vegetables, especially root veg, you can’t go too far wrong by adding butter, cream and cheese!
This is a fantastic side dish to serve with absolutely anything!
The sweetness of the swede comes out and if you use a nice tangy cheese, you get such a lovely balance!
I arrange the slices of swede in a kind of fancy pants sort of aesthetic way but you really don’t have to, simply layering the slices on their side will make it just as delicious to eat!
You can make this one vegan by simply swapping out all the dairy for some plant based alternatives!
INGREDIENTS:
1/2 Swede
1 Tbsp Butter, Spread or Vegan Butter
250g Double Cream or Plant Based Cream
150g Grated Cheddar/Plant Based Cheese
4-5 Sprigs Thyme
Pinch of Salt
METHOD:
Pre-heat the oven to 180C
Peel and thinly slice the swede - I usually cut the swede into quarters so you have a pointy edge that you can neatly arrange on the top of the gratin
Create a layer of swede in the bottom of your roasting dish, top with a few small knobs of butter, a sprinkle of thyme leaves and a pinch of salt
Cover this layer in grated cheese
Arrange the remaining swede slices on top in a neat manner
Scatter a few more small knobs of butter, thyme leaves and salt
Pour over the double cream and allow to settle for a minute
Cover the dish in tin foil, place in the oven and roast for 30-40 minutes until the swede is just soft
Remove the foil, return to the oven and cook for a further 20 minutes until the swede is soft and the top of the gratin gets a lovely colour!
