Baked Swede and Potatoes

potatoes 500g
swede 500g
garlic 3 cloves
butter 65g
grain mustard 2 heaped tsp
thyme leaves 2 tsp
vegetable stock 150ml

Peel or scrub the potatoes as you wish, then cut them into very thin slices. If you have mandolin then use that. Peel the swede and slice it as thinly as you can. Put both potato and swede slices into water to stop them browning.

Preheat the oven to 200C/gas mark 6. Peel and thinly slice the garlic. Over a moderate heat, melt the butter in a flameproof dish or sauté pan about 25cm in diameter and, when it starts to bubble, lower the heat and stir in the garlic. Cook for a good 5 minutes, stirring pretty much all the time until it is soft, fragrant and very pale gold. Take the pan off the heat and stir in the mustard and thyme leaves and several grinds of salt and pepper.

Drain the potato and swede slices, then put them into the pan, tossing them over and over in the mustardy butter, so each slice is lightly coated. Pour the stock over the top.

Bake for an hour until the layers of vegetables are completely tender (test with a metal skewer).

theguardian.com