Recipe: Sweet Potato Gratin
Potato gratin is a classic french dish and there are so many versions. Dauphinoise is perhaps the most popular and this recipe is SORTED's twist on that.
Made with layers of sweet potato and white potato and finished with an infused cream it's baked and served with marinated and pan-roasted pork fillet and savoy cabbage.
A surprisingly cheap family dish that oozes flavour...
- 4 medium sized Maris Piper potatoes
- 2 small sweet potatoes
- 6 clove(s) garlic
- 1 small onion
- 2 bay leaves
- 2 sprig(s) fresh thyme
- 1 mug double cream
- 1 pork fillet
- 1 glug(s) olive oil
- 1/2 savoy cabbage
Preheat the oven to 160°C.
Prep And Marinade Pork
Trim the pork fillet of excess fat and sinew.
Peel and slice half of the garlic and mix with a dash of oil and some of the thyme.
Rub it all over the pork fillet and leave it, covered, to marinate for as long as possible.
Crush the other half of the garlic, add to a small pan with the bay leaves, leftover thyme and a shot of oil.
Chop the onion and add to the pan, frying on a high heat for a few minutes.
Pour in the cream, season with salt and pepper and allow to simmer for 5-10 minutes to infuse.
Peel the potatoes and slice them as thinly and evenly as you can. Best to use a food processor with the slice attachment or a mandolin if you have one, otherwise a sharp knife will be fine.
Lay Potatoes In Dish
Layer the potatoes into an oven-proof dish, alternating regular potatoes and sweet potatoes.
Add Cream And Bake
Pour the cream from the pan, through a sieve to strain off the bits, until the layered potatoes are almost submerged.
Bake the gratin for 40 minutes, until bubbling and golden on top and a table knife slides right through without resistance.
Slice the outer leaves of the cabbage into thin strips, having removed the core stem.
Pan fry the pork fillet on a high heat for a few minutes on each side to gain a golden colour all over then put it into the oven to cook through for 15 minutes before leaving to rest for a few minutes.
Sauté the cabbage in a dash of oil and tiny knob of butter with plenty of salt and pepper for 3-4 minutes.
Serve a generous wedge of the gratin, with a few slices of the pork and the cabbage.
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