The BBC Good Food logo
Swede dauphinoise in a baking dish

Swede dauphinoise

By
A star rating of 4.8 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal611
fat54g
saturates30g
carbs21g
sugars12g
fibre6g
protein10g
salt1.7g
Advertisement

Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content