Using sweet rather than regular potatoes makes this an easier type of gratin to make and the flavours of chilli, rosemary and smoky tomato that are brought together make it even more impressive. Its versatile, working well with grilled fish or meats, or even on its own perhaps served with a crunchy, vinegar dressed salad of watercress, rocket and endive.
2 sweet potatoes, washed and cut into 1cm slices
1 or 2 red chillis, depending on their heat level, stalk removed, deseeded and chopped
2 cloves garlic, peeled and finely sliced
4 sprigs rosemary, stalk removed and finely chopped
Sea salt and fresh ground black pepper
½ jar Oak Smoked Paprika Pesto
800ml double cream
You will need a small deep roasting tray, cast iron or earthenware dish for this recipe.
Put the cream into a pan and place on a medium heat and slowly bring it to the boil, taking care that it doesn’t burn on the bottom. Once boiled, add the pesto and stir well to combine. Set aside to infuse.
Preheat and oven to 180C fan / 190C non fan
Place a layer of sweet potatoes in the dish – its fine if they overlap somewhat. Sprinkle some of the garlic, fresh chilli rosemary on top, followed by a little salt and black pepper. Repeat these steps until all of the sweet potato has been used.
Now pour over the cream and pesto infusion, making sure to scoop out an bits from the bottom. The potato needs to be covered, so if you are short, add a little more cream or a small splash of milk. Cover with foil and bake for 30 minutes.
After this time, remove the foil and bake for another 10 – 15 minutes to allow everything to caramelise. Check to see the potato is cooked by inserting a knife – it shouldn’t meet any resistance. If necessary, return to the oven but turn the temperature down to 150C fan / 160C non fan.
Garnish with some more fresh rosemary and serve straight away, or allow to cool and refrigerate, it will taste equally as good in a couple of day.