WHEN I was growing up in London we had school dinners. In the winter we would often have a stew which included potatoes and invariably swede as well.
I quite liked swede and still do. We now have quite a few in the vegie garden and as usual it is a challenge to use them up. I was quite impressed with this recipe. It’s enjoyable and very easy to make, and potato bake is always a family favourite.
POTATO & SWEDE BAKE
- 500 grams of potatoes, peeled
- 500 grams of swedes, peeled
- 4 garlic cloves thinly sliced
- 1/4 cup rosemary leaves or parsley
- 40 grams of butter melted
- 1/2 cup (125ml) of chicken stock
- 1/4 cup (20g) of finely grated parmesan
- Rosemary or parsley, plus extra to serve
- Turn the oven to 220°C.
- Lightly grease a shallow 6-cup (1.5 litre) ovenproof dish.
- Use a sharp knife or mandolin to carefully cut potatoes and swedes crossways into 3mm-thick slices.
- Line the base of the prepared dish with a single layer of potato and swede slices, overlapping slightly.
- Sprinkle with one-quarter of the garlic and rosemary or parsley.
- Brush with a little of the melted butter.
- Continue layering with remaining potato/swede slices, garlic, rosemary or parsley and butter
- Drizzle with stock.
- Cover dish tightly with foil. Bake for 25 minutes.
- Reduce oven to 180°C.
- Remove the foil. Bake, uncovered, for 30-35 minutes or until swede and potato is tender and top is golden and crisp.
- Serve sprinkled with parmesan and extra rosemary or parsley.