The combination of brassica, cheese, vinegar and chilli work really well (think: kimchi toastie) and this gratin is just the best.
1 big swede (4-500g?)
1 onion
1 garlic clove
80g cheddar
180ml double cream
1dsp of little pickled Brazilian chillies
Slice the swede thinly and par-boil for 4 mins in salted water. Slice the onion thinly and cook it down to soft and brown. Mash the garlic clove with salt, put it in the cream and bring to the boil then switch off. Mix cream, swede, chillies and onion together with half the cheese, then dumb into a gratin dish and spread out. Top with the rest of the cheese. Bake covered at 180 for 40 minutes, then uncover and add breadcrumbs and bake for 10 minutes more.