Sweet Potato & Spinach Gratin

Name: Sweet Potato & Spinach Gratin
Yield: Serves 4
Ingredients: Generous 1 cup (250 g) ricotta; Scant ⅔ cup (60 g) grated aged cheese, such as Parmesan; 1 pound 14 ounces (850 g) sweet potatoes, peeled; Sea salt and freshly ground black pepper; Freshly grated nutmeg; 1 clove garlic, peeled and crushed; 1 cup plus 1 tablespoon (250 ml) heavy cream; 2 sprigs fresh thyme; 2 tablespoons olive oil; 14 ounces (400 g) spinach; Butter for the baking dish

Preparation info

Serves
4

Difficulty
Medium

Appears in

Home Made in the Oven

By Yvette van Boven

Published 2019

About

This dish pairs nicely with the meatballs, but it works just as well as a stand-alone dish, served with a good salad. Serve in soup bowls as single portions and it will immediately look like a serious dinner. As if you really made an effort. Since most of us are eating a little less meat these days, I will give you even more inspiration for vegetable dishes in this book. So off we go, and remember: Anything made in the oven with cream and cheese will

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January

Fay

2 years ago from Australia

This wasn't really to our taste, despite how good it looked on screen and in the dish. There didn't seem to be enough ricotta to make decent layers and despite squeezing out the spinach it was still quite watery. We found the spinach dulled the taste of the sweet potato too much; we would have liked a bit more of a creamy mouthfeel. I might try it again but making a bechamel/mornay style sauce with the ricotta and cream to help with the layering.

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