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.