This is a great Sunday dinner centre-piece, which works really well with steamed broccoli or flashfried spring greens. The chestnuts give it a nice festive twist for a Christmas dinner option - recommended with lashings of cranberry sauce! Serves 4 Ingredients 2 tbs olive oil 900g sweet potatoes or a mix with good firm potatoes - peeled & sliced approx 5mm thick 4 cloves garlic - crushed 250g chestnuts - grilled, shelled and roughly chopped 300ml double cream or 50/50 with milk 1 red chilli (optional) - de-seeded and thinly sliced 1/2 tsp dried rosemary 3 tsp lemon juice Approx. 1 cup grated mature cheese Salt and pepper to taste
Method 1. Preheat the oven to 190C/Gas Mark 5 and butter a large gratin dish. 2. And sweet potato slices, chestnuts, garlic, oil, half the cream, rosemary, chilli if required, and salt and pepper to a large mixing bowl and toss until coated. 3. Layer the slices/mixture in the butter dish and build up until full. 4. Pour over the remaining cream. 5. Cover the dish with foil and bake for approx. 35 mins. 6. Take off the foil, sprinkle with grated cheese and bake uncovered for a further 30 minutes until crisp and brown. 7. Serve immediately
