Layers of thinly sliced sweet potato baked slowly with cream, herbs and cheese until soft, rich and golden on top. It’s simple in its ingredients, but the result feels generous and full of depth.

The natural sweetness of the potatoes, the richness of the cream and the sharpness of the cheddar come together into something that’s both familiar and elevated.

LAYERING FOR DEPTH

A gratin is all about layering not just ingredients, but flavour.

Thinly sliced sweet potatoes cook gently in the cream, absorbing richness while softening into tender layers.

A touch of cinnamon enhances the natural sweetness without overpowering it, adding a subtle warmth that ties everything together.

Aged cheeses like brie and camembert also work incredibly well sprinkled in between the layers. I had leftover brie that I used in this recipe. Not mandatory at all.

INGREDIENTS

(Serves a 25cm x 15cm gratin dish — adjust quantities as needed for larger dishes.)

  • 2 large sweet potatoes, thinly sliced

  • 200g mature cheddar, grated

  • 250ml fresh cream

  • 100ml milk

  • Fresh thyme, sage and oregano

  • Salt and freshly cracked black pepper

  • A light sprinkle of cinnamon

METHOD

  • Preheat the oven to 200°C.

  • Lightly grease a baking dish (approximately 25cm x 15cm, but use what you have).

  • Season the sliced sweet potatoes with salt, pepper and a light sprinkle of cinnamon.

  • Begin layering the gratin: arrange a layer of sweet potato, followed by a scattering of cheddar and fresh herbs. Repeat the layers until the dish is filled.

  • In a separate jug, mix the cream and milk, then pour evenly over the layered potatoes.

  • Cover the dish with parchment paper, then foil.

  • Bake for about 1 hour, or until the potatoes are tender and cooked through.

  • Remove the parchment and foil, then place under the grill to allow the top to become golden brown and slightly crisp.

  • Allow the gratin to rest before serving so it can set and slice more cleanly.

AT THE TABLE

It pairs beautifully with brighter, fresher dishes that balance its richness, making it the perfect addition to a larger spread.

VERY NB: Do not cut into the gratin while it’s bubbling and pipping hot. It needs to cool down for the layers to solidify together and create the perfect slice.

Love,

V

Comment