After making the squash gratin a week or so ago, I thought it would be nice to try the same thing with sweet potatoes. A spot of tweaking took place this evening, it was decided that a mix of two different types of potato would work well, and the result is the recipe you see below. The potato slices don't have to be too thin... About a quarter of an inch (half a centimetre) is fine. When you pour in the stock, don't worry that it doesn't cover the sweet potato slices; basically, the Maris Pipers cook in the stock and the sweet potatoes should sit above the stock and roast. Anyway, it's easy peasy lemon squeezy and decidedly tasty. This dish will feed two comfortably and it's best served with some warmed ciabatta bread. Yum!
10½ oz (300 g) peeled sweet potatoes, cut into slices
10½ oz (300 g) peeled waxy potatoes (such as Maris Piper), cut into slices
2 fat cloves garlic, finely chopped
2 tbsp fresh rosemary, chopped
1 tsp cumin seeds
10 fl oz (300 ml) vegetable stock
5 fl oz (150 ml) single cream
1 tbsp Dijon mustard
1 oz (25 g) white breadcrumbs
7 oz (200 g) goats' cheese, cut into small cubes
freshly ground black pepper
Preheat the oven to 180°C (gas mark 4).
Place the waxy potato slices pieces into an ovenproof dish, then add the sweet potato slices on top. Scatter the garlic, rosemary and cumin seeds over the top of the potato slices, then season with black pepper (see photo below).
Pour the stock over the potatoes, then place the dish on the middle shelf of the oven and cook for 45 minutes. Remove the dish from the oven.
Increase the oven temperature to 200°C (gas mark 6).
Mix the mustard into the cream, then pour that mixture over the potatoes, making sure the surface slices gets a nice even coating. Scatter the breadcrumbs on top, then add the goats' cheese (see photo above).
Return the dish to the oven, on the middle shelf again, and cook for a further 20 minutes. When the dish comes out of the oven, the topping should be golden (see photo above).