Neeps and Tatties Gratin
A rich and comforting gratin that elevates the classic Scottish pairing of mashed swede (neeps) and potatoes (tatties) with a creamy cheese sauce and a crispy topping.
🧂 Ingredients
- 750 g Swede (Neeps)(peeled and cubed)
- 750 g Potatoes(peeled and cubed)
- 50 g Butter
- 50 g All-purpose flour
- 600 ml Milk(warmed)
- 150 g Mature Cheddar cheese(grated, plus extra for topping)
- 0.25 tsp Nutmeg(freshly grated)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 50 g Breadcrumbs(for topping)
👨🍳 Instructions
- 1
Boil the cubed swede and potatoes in separate pots of salted water until tender, about 15-20 minutes. Drain well.
⏱️ 20 minutes💡 Tip: Ensure both vegetables are cooked through but not mushy. - 2
While vegetables are boiling, make the cheese sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
⏱️ 3 minutes - 3
Gradually whisk in the warm milk until the sauce is smooth and thickened. Bring to a simmer, then cook for 2-3 minutes.
⏱️ 5 minutes - 4
Remove sauce from heat. Stir in 150g of grated cheddar, nutmeg, salt, and pepper until cheese is melted and smooth.
- 5
Mash the cooked swede and potatoes separately until smooth. You can also combine them before mashing if preferred.
💡 Tip: For an extra smooth mash, use a potato ricer. - 6
Gently fold the mashed vegetables into the cheese sauce. Pour the mixture into a greased ovenproof dish.
- 7
Sprinkle the top with extra grated cheddar cheese and breadcrumbs. Bake in a preheated oven at 190°C (375°F) for 25-30 minutes, or until golden brown and bubbling.
⏱️ 30 minutes💡 Tip: If the top browns too quickly, cover loosely with foil.
💡 Pro Tips
- ✓Using a mix of swede and potato gives a lovely balance of sweetness and creaminess.
- ✓Ensure the milk is warm when adding to the roux to prevent lumps.
- ✓Don't overcook the vegetables, as they will become watery.
- ✓A pinch of mustard powder can be added to the cheese sauce for extra depth of flavor.
🔄 Variations
- Add a layer of cooked leeks or onions to the gratin.
- Incorporate some crumbled cooked bacon or black pudding into the mixture before baking.
- Use a different cheese blend, such as Gruyère or Emmental.