Sweet potato gratin

  • serves 4
  • Easy

This is a great Sunday lunch side dish. The orange-fleshed sweet potatoes look the nicest so just scratch the skin a little when buying to be sure of the colour.



  • double cream 284ml carton
  • whole nutmeg a good grating
  • chilli flakes a pinch
  • garlic 1 clove, crushed
  • rosemary 2 sprigs, needles stripped off and chopped
  • sweet potatoes 1kg, peeled and sliced


  • Step 1

    Heat the oven to 190c/fan 170c/gas 5. Put all the ingredients except the sweet potatoes in a small pan, season really well and bring to just below boiling point. Arrange the sweet potato slices in a shallow ovenproof dish and pour over the infused cream. Bake for 30-40 minutes until the potato is tender and the top golden and bubbling.