Sweet Potato Dauphinoise

||||||

6 sweet potatoes (thinly sliced)

1tbsp olive oil

20g sage (chopped)

6 garlic cloves (crushed)

2tsp sea salt

½tsp freshly ground black pepper

250ml double cream

---

Preheat the oven to 200°C / Fan 180°C / Gas 6.

Wash the sweet potatoes and don’t peel them! Cut them into thin disks, a mandoline works best, but a sharp knife and a good eye works too.

In a large bowl mix together the sweet potatoes, olive oil, sage, garlic, salt and pepper. Arrange the slices of sweet potato in a deep medium-size oven proof dish by taking tight packs of them and standing them up next to one another. They should fit together quite tightly so you get parallel lines of sweet potato slices. Throw any remaining bits of garlic or sage from the bowl over the potatoes.

Cover the dish with tin foil, place in the oven, and roast for 45 minutes. Remove the tin foil and pour the cream evenly over the potatoes. Roast, uncovered for a further 25 minutes. The cream should have thickened by now the potatoes should be totally soft. Serve immediately, piping hot!

||||||

Recipe tweaked from Ottolenghi