Sweet Potato Gratin

Cook time 2 hours
Servings 8


2 onions, very finely sliced
2 tbsp extra virgin olive oil
10g butter, for greasing
4 medium sweet potatoes, peeled
250ml cream
1 sprig of rosemary, leaves finely chopped
1 clove garlic, minced
Pinch of cayenne pepper
Pinch of nutmeg
Salt and pepper
2 large handfuls of freshly grated Parmesan

Sweet Potato Gratin


Prepare the onion confit by placing the onions, olive oil and salt into a deep pan over a medium heat. Once it starts to sizzle turn the heat to medium, place the lid on and very gently cook for 40 minutes or until soft. Stir regularly to ensure they cook evenly.

Place the cream, garlic, rosemary and spices into a small saucepan and bring to the boil, reduce by a third.

Using a mandolin or a slicer attached to a food processor, thinly slice the sweet potato in 2mm thick (or as thin as you can get it) rounds.

Preheat the oven to 180°C and place a thin layer of cooked onion on a non-stick oven proof pan, or greased baking dish. Arrange a layer of potatoes in a rose-like shape. Spoon over a thin layer of cream and sprinkle cheese evenly. Place another layer of potatoes and then repeat the process, pressing down each layer so the potatoes are compact. Place a piece of baking paper on top then a heavy plate or lid and cook over a medium heat for 2-3 minutes on the stove to caramelise the bottom of the potato dish.

Bake for 40 minutes. Remove weight (plate or lid) and baking paper and cook for a further 20 minutes.

Remove from the oven and cool for 10 minutes before, loosening up around the sides and then flipping onto a plate.

PDF of this recipe available to download here.