Sweet Potato, Leek, Cabbage and Potato Gratin with Garlic, Herb Butter Steak

We love sneaking veggies into classic, indulgent dishes and this gratin is no exception. We’ve added some cabbage and leek to create a tasty gratin that’s full of different textures.

Meal Prep


  • Preheat the oven to 180 degrees, fan bake. 
  • Remove the steak from the fridge. 
  • Sauté the cabbage, leek, herbs and garlic. 
  • Assemble the gratin.
  • Cook the gratin. 
  • Cook the steak.
  • Serve up and enjoy! 


  • Bringing your steak to room temperature before cooking ensures even cooking of your steak (AKA so the outside doesn't burn before the inside is cooked through).

  • Cooking the leek and cabbage first is important as they both get nice and caramelised which brings a delicious depth of flavour to the gratin. 

Meal prep guide - if you followed the meal prep guide you would have already made the gratin and just need to cook it. 

This recipe serves four, if you’re cooking for two simply halve the recipe and cook the gratin in a smaller dish. 



  • 2 medium orange sweet potatoes (thinly sliced)
  • 2 medium agria potatoes (thinly sliced)
  • ¼ large green cabbage (sliced)
  • 1 leek (sliced) 
  • 1 Tbsp fresh herbs, we used rosemary, oregano and thyme (finely chopped)
  • 1 garlic clove (crushed)
  • ½ cup cheddar (grated)
  • ½ cup parmesan (grated)
  • ½ cup cream  
  • ½ cup chicken, beef or vegetable stock 

Garlic, herb butter steak

  • 500-600g steak (we used scotch fillet)
  • 25g butter
  • Olive oil
  • 4 sprigs of thyme or rosemary
  • 3 garlic cloves (lightly 'smashed')
  • Salt and pepper
  1. Preheat the oven to 180 degrees, fan bake.

  2. Remove the steak from the fridge to allow it to get to room temperature.

  3. In a large pan heat a generous drizzle of olive oil over a medium heat. Add the leek, cabbage, herbs and garlic and cook for 5-7 minutes until they start to soften and caramelise in places. Remove from the heat and set aside.

  4. Mix together the grated cheddar and parmesan in a small bowl.

  5. Add a little olive oil or melted butter to the base of a lasagne dish. Add a layer of potato, then a layer of the cabbage, and leek mixture then a layer of sweet potato and then a sprinkle of the cheese. Repeat until you’ve used everything up, finishing with a layer of cheese on the top.

  6. Finally pour over the cream and stock and cover with tin foil. Pop in the oven to cook for 45 minutes to an hour, removing the tin foil after 30 minutes.

  7. When the gratin is nearly finished cooking you can get started on cooking the steak.

  8. Heat a medium fry-pan over a high heat until it’s super hot. You can test that it’s hot by adding a tiny splash of water to the pan, if it is hot the water will sizzle and evaporate straight away.

  9. Rub a little olive oil and salt and pepper over the steak and add to the pan. Cook for 2-3 minutes on each side depending on the size of the fillets so it can get a nice crust.

  10. Add the butter, garlic and herbs to the pan (the butter will splatter, but we promise it’s worth it). Bast the butter over the steak for another couple of minutes until it’s cooked to your liking.

  11. Remove from the pan and let rest for 7-10 minutes.

  12. Serve the gratin alongside the steak and enjoy! 


  • For some extra veggies serve alongside a green salad or some steamed greens.

  • Swap out the leek for red or brown onion.

  • Swap out the green cabbage for savoy cabbage.

  • You can use just sweet potato or just potato if you’d prefer.

  • You can swap out the cabbage for shaved brussels sprouts. 


  • This gratin is delicious and served alongside simple pan-fried fish, lamb chops or our Honey Mustard Chicken Skewers.

  • For a vegetarian option serve alongside some roasted portobello mushrooms.