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Swede dauphinoise in a baking dish

Swede dauphinoise

Rating: 5 out of 5.6 ratings
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  • 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
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Ingredients

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

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Overall rating

Rating: 5 out of 5.6 ratings

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