Swede Gratin
Recipe: #34825
May 01, 2020
Categories: Side Dishes, Onions, Australian, British, Irish, Christmas, Easter, Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, more
"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 is 6-8 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
0 Reviews
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