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Sweet potato and goat's cheese gratin
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This easy, meat-free bake is perfect for cold winter nights.
200ml whipping cream
200ml semi-skimmed milk
2 large cloves garlic, finely chopped
½ tsp ground nutmeg
½ tsp ground cinnamon
1kg sweet potatoes, scrubbed and sliced
1 medium Savoy cabbage, cored and shredded
130g goats cheese log, thinly sliced
4 tbsp dried breadcrumbs
15g butter, diced
1 Preheat the oven to 200°C, Gas Mark 6. Put the cream, milk, garlic, nutmeg, cinnamon and seasoning together in a large pan. Bring to the boil then add the sliced sweet potato a few at a time so each slice is coated in the liquid. Cover the pan tightly and simmer very gently for 10 minutes until the potato is just starting to soften.
2 Cook the cabbage in a small amount of boiling water for 2 -3 minutes until just wilted. Drain thoroughly. Season and arrange over the base of a buttered 2 litre shallow ovenproof dish. Spoon over the sweet potatoes and arrange the sliced goat’s cheese on top.
3 Pour over any cooking liquid left from the sweet potatoes. Scatter over the breadcrumbs and dot with butter. Bake for 25 – 30 minutes until the top is golden. Leave to rest for 5-10 minutes then serve.
This recipe was first published in Wed Nov 12 11:19:00 GMT 2014.