.sweet potato gratin.

not much to say about this recipe other than it is out of this world! no joking around with this one. so easy, so tasty, and makes enough for a big family or some delicious leftovers. pairs well with a roast, but chicken would be great too. i seriously can't say enough good things about this dish. try it.

.danielle's sweet potato gratin.

[recipe from the ottolenghi cookbook]

ingredients:

6 medium sweet potatoes [about 3 1/4lb in total]

5 tbsp coarsely chopped sage, plus extra for garnish

6 cloves garlic, crushed or chopped

2 tsp coarse sea salt

1/2 tsp freshly ground black pepper

1 cup heavy cream

directions:

1] preheat the oven to 400F. wash the sweet potatoes [do not peel them] and cut them into 1/4-inch thick disks. a mandolin is best for this job but you could use a sharp knife too.

2] in a bowl, mix together the sweet potatoes, sage, garlic, salt and pepper. arrange the slices of sweet potatoes in a deep, medium-size ovenproof casserole dish by taking tight packs of them and standing them up next to one another. 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 aluminum foil, place in the oven, and roast for 45 minutes. 

3] remove the aluminum 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.

4] serve immediately, garnished with sage, or leave to cool down. so so so good.