Layered Potato and Swede Gratin

  • 25MINS
  • 1HR 10MINS
  • 217KCAL

Layers of mashed potato, onion and mashed swede topped with a cheese and herb breadcrumb crust.

  • Batch Cook pinchofnom.com
  • Everyday Light pinchofnom.com
  • Freezable pinchofnom.com
Easy Peasy Layered Potato and Swede Gratin pinchofnom.com
5

NutritionPer Serving

  • Calories217
  • Carbs37g
  • Fat3.4g
  • Saturates1g
  • Protein5.9g
  • Sugars11g

Layered Potato and Swede Gratin - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

Perfect for when you fancy a bit of a change from the more common side dishes of rice, pasta or normal potatoes, this Layered Potato and Swede Gratin is a great alternative.

Layers of mashed potato, mashed swede and onion, topped with herby breadcrumbs and golden melty cheese make this dish the perfect, hearty comfort food.

We usually serve this Layered Potato and Swede Gratin as a side dish, but it’s definitely substantial enough to be served as a vegetarian main meal.

As a main meal, this recipe would serve four and would be ideal alongside a mixed salad or some extra vegetables.

We use a food processor or a stick blender to blitz up our breadcrumbs, but if you don’t have either of those then you can just carefully rub the bread through a coarse grater instead.

What diets is this Layered Potato and Swede Gratin suitable for?

This Layered Potato and Swede Gratin is suitable for vegetarian diets.

It can also be made suitable for gluten free diets by using either gluten free breadcrumbs, or finely crushed corn tortilla chips for the topping.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Layered Potato and Swede Gratin recipe?

  • You should count 5 Points per portion of this Layered Potato and Swede Gratin recipe if you’re on WW Green.
  • You should count 5 Points per portion of this Layered Potato and Swede Gratin recipe if you’re on WW Blue.
  • You should count 1 Points per portion of this Layered Potato and Swede Gratin recipe if you’re on WW Purple.

Do you need any special ingredients to make this Layered Potato and Swede Gratin?

This recipe is really simple and you probably have almost all of the ingredients in your kitchen already.

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We’ve baked our gratin in an 18 x 27cm ovenproof dish, but you can use whichever size you like.

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A food processor or stick blender will make creating your breadcrumbs much quicker and easier.

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How many calories are in this Layered Potato and Swede Gratin?

There are 217 calories per portion in this Layered Potato and Swede Gratin, which means it falls into our Everyday Light category. 

This Layered Potato and Swede Gratin is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 170°C.

Step 2

Place the potatoes in a saucepan of cold water and the swede into a second saucepan of cold water.

Step 2 pinchofnom.com

Step 3

Place both saucepans over a high heat and bring to the boil. Reduce the heat to a medium setting and partially cover each with a lid. Simmer the potatoes for 20 minutes and the swede for 30 minutes, until tender when tested with a knife.

Step 3 pinchofnom.com

Step 4

Drain the potatoes and return to the saucepan. Drain the swede and return to the other saucepan.

Step 5

Add half of the reduced fat spread and half of the milk to the potatoes and mash well. Season well with salt and pepper. Cover with a lid and set aside.

Step 5 pinchofnom.com

Step 6

Add the remaining reduced fat spread and milk to the swede and mash well. Season well with salt and pepper. Cover with a lid and set aside.

Step 7

Spray a frying pan with low calorie cooking spray and place over a low heat. Add the onion and fry for 15 minutes, stirring occasionally, until softened and golden brown. Add the garlic for the last 3 – 4 minutes of cooking. Set aside.

Step 7 pinchofnom.com

Step 8

Use a food processor, stick blender or grater to turn the bread into breadcrumbs, and place in a small bowl.

Step 8 pinchofnom.com

Step 9

Add the cheese, dried onion granules and parsley to the bowl of breadcrumbs. Season well with salt and pepper and stir to combine.

Step 9 pinchofnom.com

Step 10

Place the mashed potato in the ovenproof dish and spread out evenly.

Step 10 pinchofnom.com

Step 11

Spread the onions over the potato, and then place the mashed swede on top and spread out evenly.

Step 11 pinchofnom.com

Step 12

Sprinkle the breadcrumb mixture over the swede and place on a baking tray.

Step 12 pinchofnom.com

Step 13

Place in the preheated oven for 20 – 25 minutes until golden brown on top and hot right through. Serve.

Layered Potato and Swede Gratin - Pinch of Nom Slimming Recipes

What could I serve with this Layered Potato and Swede Gratin?

This Layered Potato and Swede Gratin works really well when served as an accompaniment to any of the following dishes:

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How do you know when this Layered Potato and Swede Gratin is cooked?

Your Layered Potato and Swede Gratin will need to be baked for around 20-25 minutes or until the top is golden brown and the gratin is piping hot throughout.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Layered Potato and Swede Gratin in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of this Layered Potato and Swede Gratin in the fridge for approximately 2 days or so.

Can I freeze this Layered Potato and Swede Gratin?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Layered Potato and Swede Gratin?

From chilled: Cover a portion with vented clingfilm and heat in the microwave for around 3-4 minutes or until piping hot.

From frozen: All to defrost and then as above.

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Layered Potato and Swede Gratin

Layers of mashed potato, onion and mashed swede topped with a cheese and herb breadcrumb crust.
  • Prep Time
    25 MINS
  • Cook Time
    1 HR 10
  • KCals 217
  • Carbs 37G
  • WW Points:
  • 5 Green
  • 5 Blue
  • 1 Purple

Ingredients

  • 4 large potatoes (around 200g each) peeled and cut into chunks
  • 1 large swede (around 750g) peeled and cut into chunks
  • 1 large onion finely chopped
  • 2 cloves of garlic crushed
  • 1 slice of wholemeal bread
  • 20 g reduced fat Cheddar cheese grated
  • 30 g reduced fat spread
  • 4 tbsp semi skimmed milk
  • 5 g flat leaf parsley stalks removed, chopped
  • 1 tsp dried onion granules
  • salt and pepper
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Pre-heat the oven to 170°C.
  2. Place the potatoes in a saucepan of cold water and the swede into a second saucepan of cold water.
  3. Place both saucepans over a high heat and bring to the boil. Reduce the heat to a medium setting and partially cover each with a lid. Simmer the potatoes for 20 minutes and the swede for 30 minutes, until tender when tested with a knife.
  4. Drain the potatoes and return to the saucepan. Drain the swede and return to the other saucepan.
  5. Add half of the reduced fat spread and half of the milk to the potatoes and mash well. Season well with salt and pepper. Cover with a lid and set aside.
  6. Add the remaining reduced fat spread and milk to the swede and mash well. Season well with salt and pepper. Cover with a lid and set aside.
  7. Spray a frying pan with low calorie cooking spray and place over a low heat. Add the onion and fry for 15 minutes, stirring occasionally, until softened and golden brown. Add the garlic for the last 3 - 4 minutes of cooking. Set aside.
  8. Use a food processor, stick blender or grater to turn the bread into breadcrumbs, and place in a small bowl.
  9. Add the cheese, dried onion granules and parsley to the bowl of breadcrumbs. Season well with salt and pepper and stir to combine.
  10. Place the mashed potato in the ovenproof dish and spread out evenly.
  11. Spread the onions over the potato, and then place the mashed swede on top and spread out evenly.
  12. Sprinkle the breadcrumb mixture over the swede and place on a baking tray.
  13. Place in the preheated oven for 20 - 25 minutes until golden brown on top and hot right through. Serve.

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