Sweet Potato and Goat's Cheese Gratin

  • 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.

Courtesy of Waitrose

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