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Sweet Potato Gratin
Nb persons: 6
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Based on Danielle’s Sweet Potato Gratin from Ottolenghi: The Cookbook by Yotam Ottolenghi I always err on the side of caution with liquid in recipes and have reduced the amount of whipping cream from 250ml to 200ml. Mine turned out fine but you can use more if you wish. Ingredients: | |
1.5kg | sweet potatoes |
2 tbsp | dried sage or 5 tbsp roughly chopped fresh sage |
6 finely sliced garlic cloves | |
2 tsp | coarse sea salt |
0.5 tsp | black pepper |
200 ml | whipping cream |
Method:
1. Preheat the oven to 200c or gas mark 6. Rinse the sweet potatoes but do not peel them. Slice thinly, around 5mm thick – a mandolin or a food processor slicing blade will be the most effective way to do this.
2. Arrange the slices in a medium sized ovenproof dish so they are packed tightly. Wedge slivers of garlic in between. Sprinkle over the salt, dried sage if using and pepper and evenly pour over the whipping cream. If using fresh sage, hold back until cooked.
3. Cover with foil and bake for 45 minutes. Then remove the foil and bake for a further 25 minutes by which time the cream should have thickened and disappeared into the potato. Use a sharp knife to test whether the potato is cooked throughout.
4. Serve hot and garnished with fresh sage (if you’ve not already added dried sage).
We ate this alongside a second Ottolenghi dish, roast chicken with saffron, hazelnuts and honey. This was not pictured in the book so I didn’t know what to expect. It was a good partner with the sweet potato gratin and although a slightly higher temperature was suggested for the potatoes, I cooked both dishes at once at 190c (gas mark 5) by putting the gratin at the top of the oven and giving it slightly longer.
The recipe suggests using a whole chicken that has been divided into quarters: breast and wing, leg and thigh. But you could easily make it with either leg portions, breast fillets, thighs etc, whatever you prefer, just adjust your cooking time accordingly.
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