Leek and sweet potato gratin
- 400g leeks, trimmed and washed
- 50g butter
- 750g Asda Sweet Potatoes, peeled and very thinly sliced
- 1 tsp paprika
- 300ml single cream
Finely slice the leeks. Melt a third of the butter in a frying pan, add the leeks and cook until just tender. Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a shallow ovenproof dish.
Sprinkle a layer of leeks in the bottom of the dish. Top with a layer of sweet potatoes and sprinkle with a little paprika. Repeat, finishing with a layer of sweet potatoes.
Pour over the cream and dot the top with the remaining butter. Loosely cover with foil and bake for one hour, removing the foil for the last 10 minutes for a crispy outer layer.