Sweet potato & leek gratin with oat crumble topping

Sweet potato & leek gratin with oat crumble topping

By
From
Lagom
Serves
4 as a main meal or 6 as a side
Photographer
Yuki Sugiura

This would make a lovely side dish as part of Sunday lunch or a dinner gathering. However, it holds its own as a simple weekday supper too, accompanied by nothing more than a green salad with a sharp vinaigrette and glass of dry white wine.

Ingredients

Quantity Ingredient
50g butter, plus extra for greasing
3 leeks, thinly sliced
2 garlic cloves, crushed
a few thyme sprigs, leaves picked
750g sweet potatoes
150ml hot vegetable stock
100ml double cream
60g oats
2 tablespoons wholemeal flour
2 tablespoons grated parmesan

Method

  1. Preheat the oven to 180°C. Melt 30g of the butter in a large frying pan. Add the leeks and sweat over a medium-high heat until softened but not coloured, about 10–15 minutes, stirring frequently. Add the garlic and thyme and continue to cook for a further few minutes until no longer pungent. Remove the pan from the heat.
  2. Grease a roughly 20-cm square/round ovenproof dish with a little butter. Peel the sweet potatoes and slice thinly, either using a mandoline (for the brave) or a knife (for the sensible). Arrange about a third of the potato slices on the base of the dish, then add about half of the leek mixture. Repeat, finishing with a final layer of sweet potato.
  3. Combine the hot stock and cream in a jug, season generously and pour evenly over the dish.
  4. Mix the oats, the remaining butter, flour and Parmesan together in a bowl, using your hands to form a crumbly mixture. Sprinkle over the sweet potato slices and bake for about 35–40 minutes, until golden and all the layers are cooked through when tested with a knife.
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