| Prep: 20 mins | Cook: 60 mins – 75 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 440 | 28g | 17g | 37g |
| sugars | fibre | protein | salt |
| 7g | 5g | 15g | 0.82g |
As a proud Texan, my roots have always been firmly planted in the realm of vibrant, soulful cooking. While my heart may reside in the South, my passion for experimenting with various cuisines has led me to fall in love with a dish that veers a bit from my traditional staples—Swede and Potato Gratin.
It’s a warm, comforting side dish that graciously invites itself to any table with its creamy texture, and golden, bubbling top. It’s far more than just a basic vegetable side dish; each mouthful brings a symphony of flavors harmoniously intertwined with a silky smooth, creamy foundation. It reminds me of the classic Au Gratin potatoes I’d often seen at family dinners and potlucks back home in Texas, but with a beautiful twist.
The Healthier Twist with Swedes
Swedes, or rutabagas as they are known in the US, make this dish a healthier alternative to the traditional potato-only gratin. They are an excellent source of Vitamin C, and they also contain a good amount of fiber which aids in digestion. Plus, they have fewer calories and carbohydrates compared to potatoes, making this a great dish for those watching their waistline. Research also suggests that the bioactive compounds found in swedes have anti-cancer benefits.
The Perfect Harmony of Comfort and Flavor
Swede and Potato Gratin might not be a Tex-Mex dish, but it’s easily one of my favorite recipes to cook. The mix of the Parmesan and Gruyere cheese adds a profound richness that, paired with the nutmeg and garlic, creates an irresistible depth of flavor. The caramelization of these flavorful cheeses on top forms a delightful, edible armor that once breached, reveals a savory heart of creamy goodness. And that smell while it’s baking? Simply out of this world!
This dish could easily bring a touch of elegance to a simple roasted beef dinner or a zest of gourmet comfort to a pan-roasted chicken main course. With its versatile nature, it might just be the perfect ‘Cinderella’ slipper-fit for your table no matter what you’re serving.
Whether you’re looking for a delicious dish for your next family get-together or simply want to try out a comforting recipe on a cool evening, I assure you, this Swede and Potato Gratin is a dish that you will fall head over heels with.
What You’ll Need
- 4 medium-sized swedes
- 4 medium-sized potatoes
- 2 cups of heavy cream
- 4 cloves of garlic, minced
- 2 tablespoons of unsalted butter
- 1 teaspoon of nutmeg, freshly grated
- 2 teaspoons of black pepper, freshly ground
- 2 teaspoons of salt
- 1.5 cups of grated Gruyere cheese
- 1/2 cup of grated Parmesan cheese
- Fresh thyme springs for garnish
Method
Step One
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
Step Two
Wash, peel, and slice the swedes and potatoes into thin rounds, then set aside.
Step Three
In a saucepan over medium heat, combine the heavy cream and minced garlic. Bring to a simmer and remove from heat once small bubbles start to form around the edge of the pan.
Step Four
Add the nutmeg, black pepper and salt to the cream, stirring until fully incorporated.
Step Five
Butter a baking dish, then layer half of the swedes and potatoes in it. Pour half of the cream mixture over the vegetables, then sprinkle half of each type of cheese on top.
Step Six
Repeat Step Five with the remaining vegetables, cream mixture, and cheese, ensuring an even spread.
Step Seven
Place the baking dish in the preheated oven and bake for about 1 hour, or until the gratin is golden brown and bubbly. If the top is browning too quickly, cover it with a piece of aluminum foil.
Step Eight
Remove from the oven and let it cool slightly. Garnish with fresh thyme before serving.
