Preheat the oven to 180c 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 with salt. Mix the cream and milk together and pour over the vegetables. Bake for 1 hour until the vegetables are tender and the top golden. If top seems to browning too much cover with foil. Nice served with roast lamb or roast beef and green beansPotato, Swede and Leek Gratin
Ingredients
Instructions
Nutrition
Notes

1
2
3
4
5
364
Calories
30.93g
Carbohydrates
17.13g
Fat
2.6g
Fiber
7.83g
Saturated fat
0.165g
Trans fat
No Comments