Roast potatoes are important in any roast dinner. Sometimes I find I can pay them a bit too much attention and end up spending less time on the other vegetables. This dauphinoise recipe is a great way to use some swede to make a great side dish and also incorporates potatoes so you can do a two in one. Not to be greedy but there's no reason you couldn't have this and roast potatoes for a roast!You will need (for 4 as a side):350g potato, peeled and thinly sliced
350g swede, peeled and thinly sliced
1 garlic clove, crushed
4-5 rashers smoked, streaky bacon
150ml double cream
Salt and pepper
ButterFry the bacon in a little oil until crispy then set to one side.
Layer up the potatoes, swede, garlic, bacon and salt and pepper finishing with a layer of potatoes and swede in an ovenproof dish.
Pour the double cream over the veg then dot the top with butter.
Place into an oven at 170C for 1 and 1/4 hours or until soft through when tested with a knife.
It was lovely to slice and dive into this. I thought the swede might be a bit overpowering but using it half and half with potato meant you could taste both vegetables equally. The garlic was faint and the bacon added a lovely smoky earthiness. You could use it to accompany anything really but I think it's very fine on its own.