Thin layers of allotment swede and potato bake in a mustard-scented cream until tender beneath a golden top. It works as a winter main with greens or as a side dish.
Ingredients
- 500g, peeled and thinly sliced Swede
- 600g, peeled and thinly sliced Floury potatoes
- 1 small, thinly sliced Onion
- 300ml Double cream
- 150ml Milk
- 1 tsp Dijon mustard
- 1 clove, halved Garlic
- 1 tsp Fresh thyme leaves
- 3/4 tsp, or to taste Fine salt
- 1/4 tsp Black pepper
Method
- Heat the oven to 200°C (180°C fan). Rub a 1.5-litre baking dish with the cut side of the garlic, then lightly grease it.
- Whisk the double cream, milk, Dijon mustard, thyme, salt and pepper in a jug. Layer the swede, potato and onion in the dish, alternating them so the slices are evenly distributed.
- Pour the cream mixture slowly over the layers. Press down gently with the back of a spoon so the liquid reaches most of the vegetables.
- Cover the dish loosely with foil and bake for 40 minutes. Remove the foil and bake for another 20–25 minutes until the top is golden and a knife slides easily through the centre.
- Rest for 10 minutes before cutting so the cream settles around the slices. Serve hot.
Allotment tip
Slice the swede and potatoes to a similar thickness, about 3mm, so they soften evenly. A mandoline is useful, but use its guard.
Ingredient swaps
Use single cream in place of double cream for a lighter finish, or replace half the swede with celeriac. Keep the total vegetable weight similar.
Allergens: Milk in the cream and milk; mustard in the Dijon mustard.
Storing leftovers
Cool leftovers promptly, refrigerate within 1–2 hours and eat within 48 hours or freeze. Reheat only once, until steaming hot throughout.