Make this comforting gruyère and swede gratin, then check out our Brussels sprouts gratin.


  • 700g swede
  • 300ml double cream
  • 1 tbsp Dijon mustard
  • 1 clove garlic, crushed
  • 100g gruyère, grated


  • STEP 1

    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.

  • STEP 2

    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.

Check out our expert guide to create the perfect roast dinner here, complete with centrepieces, side dishes and all the trimmings. Plus, some easy desserts to serve after your roast.

Spatchcock Chicken With Green Sauce

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