zoom Sweet potato and goat's cheese gratin

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    Sweet potato and goat's cheese gratin

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    Sweet potato and goat's cheese gratin

    This easy, meat-free bake is perfect for cold winter nights.

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4


    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.

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