Swede-Leek Gratin

Ingredients

• 1 clove garlic
• 300 ml heavy cream
• 1 stalk leek
• 800 g swede (rutabaga)
• 200 g waxy potatoes
• 100 g grated cheese (e.g., Gruyère, Emmental)
• 1 tbsp fresh chopped thyme
• 50 g crème fraîche
• Salt
• nutmeg
• freshly ground pepper

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with both fan and top heating.

2. 2.

   Peel the garlic clove and press it into the cream. Wash, trim, and slice the leek into thin rings. Wash, peel, and cut the swede into fine strips; wash, peel, and slice the potatoes into thin rounds. Layer the swede and potato slices evenly in a baking dish, sprinkling leek between layers. Mix the garlic‑cream with cheese, thyme, and crème fraîche. Season with salt, nutmeg, and pepper, then pour over the vegetables. The mixture should not fully cover the top; adjust cream quantity as needed.

3. 3.

   Bake in the preheated oven for about 40 minutes until golden brown. If the gratin darkens too much, cover it loosely with foil.