Danielles Sweet Potato Gratin From Otto Lenghi Food

DANIELLE'S SWEET POTATO GRATIN (FROM OTTO LENGHI)

Danielle's Sweet Potato Gratin (From Otto Lenghi) image

This comforting dish was created by Danielle Postma, who is now back home in South Africa running her own blossoming food business, Moema's. We would have loved to take some credit for Danielle's success but she actually had it all before coming to Ottolenghi. Danielle's big personality and warmth make everybody fall in love with her in an instant, She has a natural gift for presentation and, like herself, her food constantly smiles. This d sh is simple but effective, due to the way the potatoes are arranged in the baking dish. You can prepare everything a day in advance and have it ready in the fridge to just pop in the oven, The sage can be replaced with thyme, or you could use both. Make sure you choose orange-fleshed sweet potatoes (as opposed to the paler variety).

Provided by john wellington

Categories Yam/Sweet Potato

Time 1h25m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 medium sweet potatoes (about 1.5kg in total)
5 tablespoons sage leaves, roughly chopped (plus some extra to garnish)
6 garlic cloves, crushed
2 teaspoons coarse sea salt
1/2 teaspoon fresh ground black pepper
250 ml whipping cream

Steps:

Preheat the oven to 200C./Gas Mark 6, Wash the sweet potatoes. (do not peel them) and cut them into discs 5mm thick. A mandolin is best for this job but you could use a sharp knife.
In a bowl, mix together the sweet potatoes, sage, garlic, salt and pepper. Arrange the slices of sweet potato in a deep, medium-sized ovenproof dish by taking tight packs of them and standing them up next to each other. They should fit together quite tightly so you get parallel lines of sweet potato slices (skins showing) along the length or width of the dish. Throw any remaining bits of garlic or sage from the bowl over the potatoes. Cover the dish with foil, place in the oven and roast for 45 minutes. Remove the foil and pour the cream evenly over the potatoes, Roast, uncovered, for a further 25 minutes. The cream should have thickened by now. Stick a sharp knife in different places in the dish to make sure the potatoes are cooked. They should be totally soft.
Serve immediately, garnished with sage, or leave to cool down. In any case, bringing the potatoes to the table in the baking dish, after scraping the outside clean. will make a strong impact.

Nutrition Facts : Calories 380.4, Fat 22.1, SaturatedFat 13.8, Cholesterol 81.5, Sodium 1293.4, Carbohydrate 42.6, Fiber 6, Sugar 8.3, Protein 4.6

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