Cheesy vegetable gratin | Recipe of the week
She was a little unsure whether the bread was cooked or not which reminded me that I didn’t let you know that if you lift the bread from the oven and give it a good tap, it should sound hollow when cooked. Put it back in the oven for another five minutes if you get a dull thud.
With this week’s recipe I wanted to make something where you could substitute ingredients for produce you already have. You can easily substitute the sweet potato for normal potatoes, the squash for any root vegetable, the oats for breadcrumbs and the paprika and chilli powder for fresh herbs.
Ingredients
1 onion sliced
1 leek sliced
2 cloves garlic, finely chopped
1 large sweet potato, sliced
Butternut squash, peeled and sliced
80g soft goats cheese
50g hard cheese grated
40g rolled oats
Teaspoon paprika
Teaspoon chilli powder
Salt and pepper
Method
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Hide Ad1. Blanch the sweet potato and squash in boiling salted water for three minutes, then plunge into cold water and drain.
2. Put a layer of sweet potato into the bottom of a lightly-oiled deep baking tray. Cover with a layer of squash and onion, leek and garlic. Season.
4. Crumble half of the goats cheese over and repeat the process again.
5. Top with any remaining potato and squash. Sprinkle on the grated cheese, paprika chilli and oats.
6. Bake in a preheated oven 180C, gas 5 for 35 minutes until golden brown.