Leek & sweet potato gratin

Leek and sweet potato gratin

A modern twist on the French classic with a balance of creamy, sweet and savoury flavours

By , 21 September 2015

(1 vote)

Leek and sweet potato gratin

  • 1 Hour 25 Mins

  • Serves: 4

Nutritional Info
Each 338g serving contains

  • Energy

    1807KJ

    432KCAL

    22%

  • Fat

    25.0g

    high

    36%

  • Saturates

    15.0g

    high

    75%

  • Sugars

    14.0g

    low

    16%

  • Salt

    0.44g

    low

    7%
of your reference intake.
Typical energy values per 100g: 535kJ/128kcal.
Ingredients
  • 400g leeks, trimmed and washed
  • 50g butter
  • 750g Asda Sweet Potatoes, peeled and very thinly sliced
  • 1 tsp paprika
  • 300ml single cream
Method

  • 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.