| Prep: 20 mins | Cook: 50 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 680 | 52g | 32g | 44g |
| sugars | fibre | protein | salt |
| 11g | 6g | 16g | 1.3g |
Dearest food lovers, let me transport you from the vibrant heart of Miami to the rustic French countryside with one of my all-time favorite recipes – the Baked Leek and Sweet Potato Gratin. Picture layers of tender sweet potatoes and delicate leeks, bathed in a creamy sauce, and perfectly browned under a layer of oozy Gruyère and Parmesan. Each mouthful is an addictive blend of sweet and savory laced with a hint of nutmeg and wonderfully fragrant garlic, a go-to comfort dish that’s in equal parts luxurious and comforting. Have a peek at this beauty here:
A Nourishing Feast for the Senses
While our Baked Leek and Sweet Potato Gratin may be indulgent, it’s not short on nutritional benefits. This dish packs in a whole heap of important vitamins and minerals. Leeks, primary ingredients in this Gratin, are rich in antioxidants and soluble fiber, helping you achieve good gut health. Sweet potatoes offer beta-carotene, vitamin C and are packed with fiber promoting good digestion. Moreover, the cheese provides a good dose of protein and calcium.
Acquainting with its Taste Twins
You’ll find the creamy and savory profile of this Gratin reminiscent of classics like Dauphinoise potatoes or a classic Scalloped potatoes.
If you’re keen on crafting a whole meal around this Gratin, my personal pairing recommendation would be a simple Roasted Lemon Herb Chicken. The acidity and freshness of lemon and herbs will splendidly balance the dish’s creaminess. From a drink perspective, a crisp and fruity white wine like a Chardonnay would make a great companion for this hearty meal.
In the heart of Miami, with my Cuban and Spanish roots, I can’t help but pair this Gratin with a refreshing Mojito at times. This pairing might be bit unconventional, but sometimes, it’s all about dancing to your own beat, right?
So put on your apron and let’s bring this Baked Leek and Sweet Potato Gratin to life in your kitchen! Believe me; this recipe is very much like a dance, a waltz between Caribbean and European flavors that will have your taste buds twirling in delight.
What You’ll Need
- 3 large sweet potatoes
- 2 large leeks
- 3 cloves garlic, minced
- 2 1/2 cups heavy cream
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon freshly grated nutmeg
- Salt and black pepper to taste
- 2 tablespoons unsalted butter, for greasing
- NB: Fresh parsley (optional), for garnish
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Use the 2 tablespoons of unsalted butter to grease a large baking dish.
Step Two
Clean the leeks by slicing them lengthwise, and then chop them into 1/2 inch slices. Rinse the slices in a bowl of cold water to remove any sand or dirt. Drain well.
Step Three
Peel the sweet potatoes and slice them very thinly, approximately 1/8 inch thick. This is best done using a mandoline slicer.
Step Four
In a large bowl, combine the sliced sweet potatoes and leeks, minced garlic, heavy cream, nutmeg, salt, and black pepper. Toss the ingredients together until they are fully coated in the cream mixture.
Step Five
Transfer the mixture to the greased baking dish, spreading it out into an even layer. Sprinkle the Gruyère and Parmesan cheeses over the top, covering the vegetables completely.
Step Six
Cover the dish with aluminum foil and bake in the preheated oven for approximately 45 minutes, or until the sweet potatoes are tender when pierced with a fork.
Step Seven
Remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and golden brown.
Step Eight
Allow the gratin to cool slightly before serving. If desired, garnish with fresh parsley. Enjoy your Baked Leek and Sweet Potato Gratin!
