Comforting

Josephine Perry's potato and swede gratin

Name: Josephine Perry's potato and swede gratin
Cook time: 130 min
Total time: 130 min
Yield: 8
Ingredients: 2 cups (500ml) pure (thin) cream; 100g unsalted butter, plus extra to grease; 2 tbs Dijon mustard; 1 cup thyme leaves, finely chopped; 6 potatoes, peeled, sliced on a mandoline; 3 swedes, peeled, sliced on a mandoline; 100g grated Comte cheese

Rate now

2h 10m

Jump to recipe

For the perfect side dish to any roast, try Josephine Perry's potato and swede gratin.

2 cups (500ml) pure (thin) cream
100g unsalted butter, plus extra to grease
2 tbs Dijon mustard
1 cup thyme leaves, finely chopped
6 potatoes, peeled, sliced on a mandoline
3 swedes, peeled, sliced on a mandoline
100g grated Comte cheese

Method

1.

Preheat oven to 120°C. Place cream, butter, mustard and thyme in a pan over medium heat. Season. Cook for 3-4 minutes until flavours infuse. Remove from heat.
2.

Grease four 16cm round pie dishes. Layer potato over base and cover with a little cream. Layer over swede and a little more cream. Repeat layers, finishing with a layer of potato. Scatter over cheese.
3.

Bake for 2 hours or until cooked through.
4.

Preheat oven grill to high and place under grill for 2-3 minutes until golden