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Sweet potato gratin with a sting in the tail recipe

  • Serves 5
  • 15 mins to prepare and 1 hr 15 mins to cook
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Customer recipe by Martin D'sylva
Added 87 months ago

Preheat oven to 160°C.

Leaving the skin on, slice the potatoes about 2-3mm thick. This is easiest with a mandolin. Put the slices in a large bowl and mix a small amount of the cream in to coat them (This will help the dry ingredients to coat them). Season potatoes with the salt and pepper.

Into the bowl of potatoes add the garlic, horseradish, curry powder, fennel, cumin, thyme, bay leaves, nutmeg; making sure that it is as evenly distributed as possible. Add the cheese, again trying to distribute evenly.

Lightly grease a cooking dish and transfer the contents of the bowl loosely.

Mix the cream and milk in the bowl that the potatoes were in to rinse any of the remaining mixture from the sides. Gently pour the cream and milk mixture into the cooking dish so that it is slightly below the level of the potatoes. Add more if this is not enough.

Put a tightly fitting lid onto the dish and cook in the oven for 60 - 75 minutes. When you can easily push the handle of a teaspoon through the potatoes with little resistance they are cooked.

Tips: If using a mandolin that has a finger guard - use it. I learned the hard way!

Remember to just tip the potatoes loosely into the cooking dish. You do not need to layer the potatoes this takes a long time and is less effective. The contents will level

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 700g sweet potatoes, washed and sliced
  • 4 garlic cloves, roughly chopped
  • 2tbsp Horseradish sauce
  • 2tsp curry Powder
  • 1/2tsp fennel seeds
  • 1tsp cumin seeds
  • 2 sprigs of thyme, just the leaves
  • 4 bay leaves (fresh if possible)
  • fresh nutmeg, grated
  • sea salt and freshly ground black pepper
  • 180g mature Cheddar, grated
  • olive oil, to grease dish
  • 300ml double cream
  • 150ml full fat milk

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