Swede, Cheddar, and Leek Rosti Gratin

Ingredients

• swede, peeled and grated500 g
• potatoes, peeled and grated350 g
• leeks, finely sliced2
• strong cheddar, grated160 g
• double cream120 ml
• egg2
• plain flour2 tbsp
• butter25 g
• nutmeg, grated1/4 tsp
• salt and black pepperto taste

Method

1. 1Heat the oven to 190°C and butter a medium baking dish.
2. 2Toss the grated swede and potato with salt, then squeeze out as much liquid as possible using a clean tea towel.
3. 3Mix the vegetables with flour, one egg, half the cheddar, nutmeg, and plenty of black pepper.
4. 4Press half the mixture into the dish, scatter over the leeks, then add the remaining rosti mixture and smooth the top.
5. 5Whisk the cream with the second egg and pour it evenly over the surface.
6. 6Top with the remaining cheddar and dot with butter, then bake for 30 to 35 minutes until set and deeply browned.
7. 7Leave to stand for 10 minutes before slicing into hearty squares.

Tips

• Squeezing out the grated vegetables is key to getting crisp layers rather than a wet bake.
• For extra depth, sauté the leeks briefly before layering them in.
• This is excellent with pickle or a sharp tomato chutney.

Nutrition