tag:blogger.com,1999:blog-36230402.post116971705360931267..comments2024-01-31T08:25:30.086+00:00Comments on Sceptical Cook: SwedeNicholas Cleehttp://www.blogger.com/profile/04768734712635376841noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-36230402.post-45484655933170294502009-01-11T13:27:00.000+00:002009-01-11T13:27:00.000+00:00This looks good - a swede version of gratin dauphi...This looks good - a swede version of gratin dauphinois. Do you not need quite a lot of cream to drown the vegetable? If you had less than was necessary, could you compensate by covering the dish with foil?Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-13379961911840816962009-01-11T11:17:00.000+00:002009-01-11T11:17:00.000+00:00I know I'm a year late with this comment, but it's...I know I'm a year late with this comment, but it's roots time of year again.<BR/><BR/>Heat your oven. Actually, I usually make this dish to accompany some sort of a roast or a baked ham, so the oven is on anyway.<BR/><BR/>Chop the skin off your swede, cut it into quarters (from top to bottom) and then cut the quarters into thin slices. Butter the inside of an ovenproof container and put the slices in it, building up layers; add nutmeg (or whatever you like) at such intervals as seem good to you. Then pour in enough cream to come just above the swede and bake the gratin for say one hour at 180C, perhaps less if your oven is at a higher temperature: the dish is quite forgiving. And it's quick to prepare and easy to cook.<BR/><BR/>The results have been enough to convert even the most passionate swede-hater.Anonymousnoreply@blogger.com