Swede, Leek and Potato Gratin

swede-leek-potato-gratinHere’s a great recipe from Waitrose that combines the season’s best produce – swedes, leeks and potatoes. If you don’t have King Edward potatoes, why not try the Charlottes that are in your VegBox this week and if you don’t have leeks, this dish also works with shredded kale or cabbage.

Serves: 4




  • 1 tbsp olive oil
  • 15g butter
  • 350g leeks, thinly sliced
  • 1 clove garlic, crushed
  • 500g King Edward potatoes, peeled and cut into matchsticks
  • 1 medium swede, peeled and cut into matchsticks
  • 6–8 Bay Leaves (fresh), torn in half
  • 150ml whipping cream
  • 150ml semi-skimmed milk


Preheat the oven to 190c, gas mark 5. Melt the oil and butter together in a frying pan and add the leek and garlic. Cook gently for 5 minutes until softened but not coloured.

Combine the leek mixture, potatoes and swede in a buttered 1.5 litre shallow ovenproof dish and season, layering in the bay leaves as you go. Mix the cream and milk together and pour over the vegetables.

Bake for 1 hour until the vegetables are tender and the top golden. Cover with foil if the gratin browns too much. Serve with a salad or steamed broccoli.