There’s something cheering about cutting into this gratin to reveal its vibrant orange and red interior. A bowl of steamed greens on the side would make this a healthful, not to mention colourful, main meal.
In a mixing bowl, combine the sweet potatoes, milk, lemon zest, garlic, rosemary, chilli flakes and salt and pepper. Toss to coat and set aside for 20 minutes.
Arrange a closely packed single layer of the sweet potato slices in the bottom of the prepared ovenproof dish, shaking off and reserving any excess milk. Add a layer of beetroot slices, then scatter over some of the nutritional yeast. Repeat the layering, finishing with sweet potato. Drizzle over just enough of the milk left in the bottom of the mixing bowl – a scant few tablespoons – to moisten. Cover tightly with foil and
Remove from the oven, sprinkle over enough grated cheese to cover the top, and put under a hot grill (broiler) until the cheese is bubbling and golden. Leave in dish for 5 minutes before serving.
© 2015 All rights reserved. Published by Murdoch Books.