Potato and turnip gratin

Ingredients for 4 servings:

• 300 ml cream, possibly also reduced-fat
• 200 ml milk
• 3 bay leaves
• salt and pepper
• nutmeg
• 500 g potatoes, mainly waxy
• 300 g swede(s)
• 2 tbsp butter, soft
• 1 bunch marjoram, or dried
• 100 g stale bread rolls
• 100 g bacon, streaky
• 1 bunch parsley, or frozen

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Swede with a twist

Bring the cream and milk to a boil with bay leaves. Season generously with salt, pepper, and nutmeg and let stand for 5 minutes. Peel the potatoes and swede, slice them thinly, and mix. Grease a baking dish with butter. Remove the bay leaves from the cream mixture. Distribute the potatoes and swede evenly in the dish and pour the cream mixture over them. Bake in the lower third of the oven at 200 degrees Celsius (180 degrees Celsius fan-assisted) for 40 minutes. Meanwhile, remove the parsley and marjoram leaves from the stems. Roughly chop the herbs and bread rolls in a food processor. Cut the bacon into 1/2 cm thick strips and mix with the herb crumbs. Remove the potato and swede gratin from the oven and sprinkle with herb and bacon crumbs. Spread 1 1/2 tablespoons of butter flakes over the crumbs. Bake the gratin for another 15 to 20 minutes until golden brown.