Supplies
- 1 tablespoon butter
- 800 grams sweet potatoes, peeled and sliced into 2mm rounds
- 1 white onion, thinly sliced
- 2 garlic cloves, finely chopped
- 100 milliliters whole milk
- 300 milliliters Heavy cream
- 80 grams cheddar, grated
- 100 grams parmesan cheese, grated
- Sea salt and ground black pepper, to taste
Steps
- Preheat the oven to 180. Grease an ovenproof gratin dish with the butter. Begin by layering the potatoes in rows in the dish, ensuring that they overlap slightly.
- After your first layer, add an even layer of onions, followed by the garlic, salt and a good grating of the parmesan. Repeat with the potatoes and remaining mix until everything is done, finishing with the potatoes.
- In a large jug, mix together the milk and cream. Season with salt and pepper. Pour the mix evenly on top of the potatoes, then gently press the potatoes down with a flat spatula so they are covered in the cream mixture. Sprinkle the cheddar and the remaining parmesan cheese on top of the mix and cover with foil.
- Place in the oven and bake for 15 minutes until the potatoes are almost tender. Remove the foil and bake for another 15 minutes until golden and bubbly.