Hasselback swede gratin
The sweet, nutty flavour of swede is divine in this creamy swede gratin recipe, infused with nutmeg and bay and topped with cheese.
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Cooking tools:
- Mandoline
- Baking dish
- Microplane
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Oven
- Baking sheet
- Grater
- Spoon
Ingredients
- 400ml double cream
- 150ml whole milk
- ½ tsp freshly ground nutmeg
- 1 bay leaf
- 2 small or 1 large swede (about 1.5kg), scrubbed
- 1 large onion, finely sliced
- 6 garlic cloves, finely sliced
- 50g comté cheese (or emmental if it needs to be vegetarian), coarsely grated
- Specialist kit
- Mandoline
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