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Swede dauphinoise

Swede dauphinoise in a baking dish

Swede dauphinoise

Name: Swede dauphinoise
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: Scandinavian
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

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 2 hrs

A star rating of 4.3 out of 5.8 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal611
fat54g
saturates30g
carbs21g
sugars12g
fibre6g
protein10g
salt1.7g

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.

Recipe from Good Food magazine, March 2013

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A star rating of 4.3 out of 5.8 ratings

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