Monday, December 26, 2016

Sweet Potato Gratin

Sweet potato gratin

This easy-peasy recipe will now be in regular circulation on my holiday menus... The natural sweetness of the slow-cooked potatoes, and the xmas spices and cream are balanced exquisitely by the sharpness of hot paprika.

4 large sweet potatoes, peeled and sliced thin
500ml cream (I used 35% fat content)
Hot paprika

Layer potato slices in a large baking dish. you should put the potato slices in to test the size. The cream will bubble and expand as it cooks so you want to pick a dish that, when assembled, will only be about 1/2 to 3/4 full. This is important or you'll have a nasty, smelly, smoky kitchen.

For each layer, a light sprinkle of all spices plus small coin-sized flecks of butter

Finally, pour over the cream and pop into the oven. I was also cooking my goose, so cooked for something around 45-60 minutes at 150 on the bottom of the oven.