75 minutes
Dive into this hearty and comforting vegetarian gratin, perfectly suited for those seeking a filling meal on a budget. For an added twist, pair it with succulent lamb chops to cater to the meat lovers at your table.
0.25 fluid ounces
Garlic Clove, peeled
each
sprigs
Frozen Spinach, thawed
0 oz
Nutmeg, freshly grated
to taste
to grease
Sweet Potatoes, peeled and thinly sliced
0 oz
Hard Cheese, grated
0 oz
Lamb Chops, optional
each
teaspoons
1. Infuse the Cream
Preheat the oven to 200C/180C fan/gas 6. In a small saucepan, combine the cream, garlic, and thyme or rosemary sprigs. Gently heat until just below boiling, then turn off the heat. Season with salt and pepper and let the mixture infuse.
2. Prepare the Spinach
Place the spinach in a colander and douse with boiling water. Allow it to drain for a few minutes before squeezing out excess moisture. Season with salt, pepper, and a generous grating of nutmeg.
3. Assemble the Bake
Grease an ovenproof dish with butter. Arrange half of the sweet potato slices on the bottom, followed by the spinach, and then the remaining sweet potatoes. Strain the cream mixture over the layered ingredients to remove the garlic and herbs. Sprinkle the grated cheese on top.
4. Bake
Cook in the preheated oven for 45-55 minutes, or until the top is golden and the potatoes are tender.
5. Prepare the Lamb Chops
If including the lamb chops, heat a griddle or frying pan. Finely chop the leaves of the extra thyme or rosemary sprigs. Mix with the olive oil and some seasoning, then rub onto the chops. Cook for 3-4 minutes on each side or to your desired doneness.
6. Rest and Serve
Let the gratin, and the lamb chops if prepared, rest for 5 minutes. Serve with a vibrant green salad for a complete meal.
Allow the gratin to rest for about 10 minutes after taking it out of the oven. This rest period helps the layers set and makes it easier to serve neat portions.
Use a mandoline or a sharp chef's knife to slice the sweet potatoes uniformly, about 1/8-inch thick. Consistent thickness ensures that all the sweet potato slices cook at the same rate and are done at the same time.
Bake the gratin until it's bubbly and the top is golden brown. Cover with foil if the top is browning too quickly, but remove the foil towards the end to get that perfect crispy top.
To ensure they are fully cooked and tender in the gratin, par-cook the sweet potato slices before assembling the dish. This can be done by blanching in boiling water or pre-cooking them in the cream mixture.
As you build the gratin, season each layer with salt and pepper. This ensures that every bite is flavorful. You can also add fresh herbs like thyme or rosemary for additional depth of flavor.
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