Sweet potato and broccoli gratin
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- 1/2 tsp butter for greasing
- 300g sweet potatoes
- 200g broccoli
- 1/2 medium red onion
- 70g mature Cheddar cheese
- 1 medium egg
- 150ml semi-skimmed milk
- 1 tbsp half-fat creme fraiche
- 1/4 tsp ground nutmeg
- Black pepper
Preheat the oven to 220C/200C Fan/Gas 7. Using your fingers, grease the baking dish with butter. Wash the sweet potatoes and broccoli. Pat dry with kitchen paper.
Cut the potatoes in half. Put flat side down and cut in half again. Using the bridge and claw hold, cut each piece into thin slices. Layer half in bottom of baking dish.
Use a fork to hold the onion on the board. Cut into thin slices, then roughly chop. Spread the onion over the sweet potato.
Put the broccoli on a chopping board. Holding the stem, slice off the florets then cut them into 3cm pieces. Spread over the onions in the dish.
Grate the cheese. Sprinkle half over the broccoli. Neatly top with the rest of the sweet potato slices.
Crack the egg into a jug. Pour in milk to make 200ml liquid. Add the creme fraiche, nutmeg and 2 grinds of black pepper. Mix with a fork. Pour over the vegetables.
Sprinkle with the remaining cheese. Bake in the oven for 35-40 minutes until it's golden brown and cooked through.