Swede Leek and Bacon Creamy Gratin
Ingredients
- 1 Swede 400g
- 1 Sprig of Rosemary
- 200ml Whole Milk
- 2 Cloves Garlic
- 175g Pack Gilfresh Sliced Leeks
- 300g Bacon, Sliced
- 100g Cheddar, grated
- Salt and Pepper to Season
- 1-2 Tbsp Oil for Frying
Method
- Preheat oven to 180°C.
- Peel swede and slice finely into small discs.
- Place swede, milk, cream, rosemary and garlic into pan. Season with salt and pepper. Bring to the boil slowly, stirring often, turn down and simmer for 5 minutes. Do not let it boil over.
- Strain swede over a bowl, catch the cream mixture and discard rosemary.
- Whilst this is cooling, heat 1-2 tbsp of oil over a low-medium heat in a frying pan. Add bacon and cook for 4-5 minutes or until crisp. Remove from heat and set aside. Add leeks and cook for 5-7 minutes until golden.
- Once cool to handle, layer up in an ovenproof dish – swede layer, leek and bacon layer, swede layer. Pour over the strained cream mixture.
- Bake in oven for 25 minutes.
- Add cheese and bake for a further 10 minutes or until a blunt knife can be easily inserted through to the bottom.
- Leave to stand for 10 minutes before eating and enjoy!