Swede dauphinoise
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Swede dauphinoise

By Barney Desmazery

Contains pork – recipe is for non-Muslims only

Give a classic French gratin dauphinoise a great British twist. Use swede instead of potatoes and if you don't like anchovies, add bacon lardons

  • Prep:20 mins
    Cook:2 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 611
  • fat 54g
  • saturates 30g
  • carbs 21g
  • sugars 12g
  • fibre 6g
  • protein 10g
  • salt 1.7g

Ingredients

  • 50g can anchovies in oil
  • 2 tbsp of the oil from the anchovies
  • 1 onion, thinly sliced
  • large sprig thyme, leaves picked
  • 2 large swedes
  • 300ml pot double cream
  • 3 tbsp fresh breadcrumbs
  • 2 tbsp grated parmesan

Method

  1. Heat oven to 200C/180C fan/gas 6. Drain the anchovies but reserve 2 tbsp of the oil and heat it in a frying pan, then cook the onion for 10 mins until softened. Chop the anchovies and half the thyme, and stir them through the onion.

  2. Peel the swedes, then quarter and slice. In a large bowl, toss the swedes with the onion, two-thirds of the cream and some cracked black pepper. Tip the swedes into a baking dish, cover with foil and bake for 30 mins.

  3. Remove the dish from the oven, remove the foil, press down with a fish slice, then drizzle with the rest of the cream. Scatter over the breadcrumbs and Parmesan, then bake for about 1 hr more, until golden and the swedes are tender. Scatter with the remaining thyme.

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