Swede Gratin

Prep Time
Cook Time
1h 20m
Ready In

"My DH bought me a recipe book by one of my favorite Chefs "Colin Fassnidge". This is a dish by that often forgotten and humble vegetable the swede, one vegetable which I love, and over the winter I will be making this one for sure. For me this will probably be a meal in itself! NOTE: A mandolin is best used for the slicing."

Original recipe yields 6-8 servings


  • Serving Size: 1 (337.9 g)
  • Calories 474.8
  • Total Fat - 33.1 g
  • Saturated Fat - 20.6 g
  • Cholesterol - 108.3 mg
  • Sodium - 335.3 mg
  • Total Carbohydrate - 10.4 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.5 g
  • Protein - 6.1 g
  • Calcium - 237.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.1 mg

Step 1

NOTE: A mandolin is best used for the slicing.

Step 2

Preheat your oven to 150dg. C

Step 3

Melt the butter in a large saucepan & add the onion and garlic and sweat over a low to medium heat until soft ~ but not colored.

Step 4

Add the wine and bring to the boil, then add the cream and season with the salt and pepper to you liking and simmer for 3 minutes.

Step 5

Layer the swede and the onion mix into a medium ovenproof frying pan or dish ~ making 4 layers in total, and sprinkle with the cheese.

Step 6

Place the pan onto an oven baking tray (to catch any spills) and cover with foil and bake for 1 hour. Remove the foil and bake for a further 30 minutes, until the top is golden.

Step 7

Allow to sit for 15-20 minute before serving.

Tips & Variations

No special items needed.