*This recipe is gluten-free according to industry standards
double cream 300ml
Dijon mustard 1 tbsp
garlic 1 clove,
Heat the oven to 180C/fan 160C/gas 4. Peel and slice the swede thinly. Bring a pan of salted water to the boil then drop in the swede for 4 minutes. Drain really well.
Whisk the cream, mustard and garlic together and season. Layer the swede and mustardy cream alternately and sprinkle in half the cheese. Sprinkle the rest of the cheese over the top layer. Bake for about 40-50 minutes, or until completely tender, golden and bubbling.