Recipes
Leek and sweet potato gratin
A modern twist on the French classic with a balance of creamy, sweet and savoury flavours
A modern twist on the French classic with a balance of creamy, sweet and savoury flavours
(7 votes)
Cook: 1 Hour 25 Mins
Serves: 4
Price: 67p per serving
Nutritional Information
Each 338g serving contains
Energy
1808kj
432kcal
1808kj
432kcal
22%
Fat
25.0g
25.0g
High
36%
36%
Saturates
15.0g
15.0g
Med
75%
75%
Sugars
14.0g
14.0g
High
16%
16%
Salt
0.44g
0.44g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
535kj/128kcal
Typical energy values per 100g:
535kj/128kcal
Ingredients
400g leeks, trimmed and washed
50g butter
750g Asda Sweet Potatoes, peeled and very thinly sliced
1 tsp paprika
300ml single cream
Method
1
Finely slice the leeks. Melt a third of the butter in a frying pan, add the leeks and cook until just tender. Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a shallow ovenproof dish.
2
Sprinkle a layer of leeks in the bottom of the dish. Top with a layer of sweet potatoes and sprinkle with a little paprika. Repeat, finishing with a layer of sweet potatoes.
3
Pour over the cream and dot the top with the remaining butter. Loosely cover with foil and bake for one hour, removing the foil for the last 10 minutes for a crispy outer layer.