Hasselback swede gratin

Method

1. Heat the oven to 180°C fan/gas 6. Put the cream, milk, nutmeg, bay and a good pinch of salt in a saucepan. Bring to a simmer, then remove from the heat, cover and leave to infuse while you prepare the swede.
2. Halve the swede lengthways, then use a mandoline to slice it very thinly (1-1.5mm). Sit the slices upright in a baking dish snug enough to hold them all (about 22cm x 18cm). Season well, then slide the onion and garlic in between the layers of swede so they’re evenly distributed throughout.
3. Pour over the cream mixture, removing the bay leaf. Scatter over the cheese. Sit the dish on a baking tray, then bake for 30-35 minutes, until golden on top and tender to the point of a knife (depending on your swede and how thick you sliced it, it may take a little longer).