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Leek and Sweet Potato Gratin

A creamy vegetarian gratin featuring softened leeks, onions, and sweet potatoes simmered in white wine and double cream.

VegetarianSide DishSweet PotatoCreamyGratin

Estimated Nutrition

Per Serving Total
Calories 1345.5 kcals 1345.5 kcals
Carbohydrates 38.6 grams 38.6 grams
Fat 127.2 grams 127.2 grams
Protein 7.4 grams 7.4 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
200
ml
Double Cream
Liquids
30
ml
White Wine
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
Vegetables
0.5
piece
Onion
chopped
0.5
piece
Leek
white part only, sliced
0.5
piece
Sweet Potato
peeled and sliced

Steps

  • Preheat the oven to 180°C.
  • Heat oil and butter in an ovenproof frying pan over medium heat.
  • Fry onion and leek for 4 minutes until softened.
  • Add sweet potato and fry for 2 more minutes.
  • Add wine and simmer until liquid reduces.
  • Stir in cream and season with salt and pepper.
  • Place pan in oven and cook for 12 minutes until potatoes are tender.
  • Spoon onto a plate and serve immediately.