Sweet Potato Gratin
After reading loads and loads of praise about “Ottolenghi – The cookbook” I finally got it from the library (after a waiting period of almost two months). I would agree with fellow bloggers, who like this book. It is really good one. I have marked so much stuff in it …. dont know when Ill get to make all that, but I’d like to think I will make it soon 🙂
So, this Sweet Potato Gratin caught my eye – doesnt need too many fancy ingredients and all the cooking time is pretty much baking time. So here’s how it goes …
3-4 sweet potatoes – just wash, do not peel
3 tbslp sage – chopped
4 cloves of garlic – minced
2 tsp salt
1/2 tsp ground pepper
1/2 cup whipping creme
1. Preheat oven to 400F. Wash the sweet potatoes thoroughly. Slice them into rounds about 5 mm each.
2. In a bowl, mix the sliced potatoes, with garlic, sage, salt and pepper. Toss and cover all the slices with the garlic and sage.
3. In a baking tray, arrange slices of sweet potato, standing very close to each other. Pour over any remaining herbs/garlic/etc …
4. Cover the tray with foil, place in oven and roast for 40 minutes.
5. Take it out of the oven, the potatoes would be soft by now (if you try with a fork). Remove the covering foil very carefully (steam will be flowing out), pour over the whipping creme. Roast for another 10-15 minutes un-covered.
6. After 10 mins, the creme will have thickened. Serve immediately – garnish with sage.
According to the cookbook, the tray can be prepared and kept in the fridge for a day. It can then be roasted and served.