Ingredients
- 1.25kg sweet potatoes
- 2 garlic cloves
- 1 tbsp chopped thyme leaves
- 2 tbsp chopped basil leaves
- A pinch of salt and pepper
- 400ml single cream
- 100ml skimmed milk
- 30g Gruyère cheese
Directions
- Preheat the oven to gas 6, 200°C, fan 180°C. Peel 1.25kg sweet potatoes and thinly slice using a mandoline or sharp knife. Put the slices into a large bowl.
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Add 2 grated garlic cloves, 1 tbsp chopped thyme leaves and 2 tbsp chopped basil leaves to the bowl, along with a good pinch of salt and pepper. Mix together. Put 400ml single cream and 100ml skimmed milk into a jug and stir.
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Layer the sweet potato slices, garlic and herbs evenly in a 26cm round baking dish. Pour over the milk and cream mixture. Let it stand for a minute or two to allow the milk mixture to settle into the potato layers, then cover with foil and bake in the oven for 40 mins.
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Remove the baking dish from the oven and discard the foil. Sprinkle over 30g grated Gruyère cheese (or a vegetarian alternative) and return to the oven for a further 25 mins, or until the sweet potatoes are tender.
- Remove from the oven and serve immediately.
