I love vegetable gratin, delicious root veggies cooked with milk cream and garlic.. There is no nicer comfort food. If you are off the milk or cream then nearly as nice with stock and a tin of coconut milk instead.So many possibilities is what makes this so interesting and I think my favourite is with sweet potato and chorizo. Buy the wide chorizo and cut really thinly and the result is delicious layers of sweet smokey loveliness.
I often make them with celeriac and turnip , and like me you will probably seen the way the dairy curdles during the cooking process, there is a compound in the veg which causes this but it is still lovely in the end.. You can avoid it by including potatoes in the mixture but that’s up to you.
5 medium sweet potatoes
1 clove garlic
200 ml cream
12 very thin slices of wide chorizo
Salt and pepper
Peel garlic, squash and rub your casserole dish with it. Chop it very finely.
Put the milk cream in large stainless steel pot and bring to the boil
Very thinly slice the sweet potato. if using a mandolin, remember the guard – Iv seen a few nasty accidents! Add to the milk and cream mixture and season well.
Cook on a gentle heat until potatoes are about half cooked.
Layer the sweet potato slightly overlapping in the dish. Top with chorizo and a sprinkle of garlic. Season then Continue to build layers and finish with layer of sweet potato. Pour over the milk and cream mixture to just level with the last layer.
Bake in the oven at 160C for 15-20 minutes until fully cooked.