Sunday, 24 April 2011

Sweet potato gratin

This potato dish is also from Ottolenghi and is super tasty, and a good alternative to normal potatoes. It is great served with roast lamb or beef.

serves around 5

6 medium sweet potatoes
5 tbsps roughly chopped sage
6 garlic cloves crushed
generous amounts of salt and pepper
250ml whipping cream

Preheat the oven to 200c. Scrub the sweet potatoes but do not peel them and cut them into discs about 5mm thick.

In a large bowl mix the potatoes, garlic, sage, salt and pepper together. Arrange the slices in an oven proof dish, tightly in rows standing up. Sprinkle any leftover garlic sage mix on top. Cover the dish in foil and roast in the oven for 45mins.
Remove the foil and pour the cream over evenly and place back in the oven uncovered for around 25 mins.
By this time the cream should have thickened and the potatoes be totally soft.

Serve hot out the oven in the dish.

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