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 – serve along side your next roast or with a fresh salad.
Ingredients
- 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
Method
- Preheat the oven to 180 degrees, fan bake.
- 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.
- Mix together the grated cheddar and parmesan in a small bowl.
- 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.
- 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.
