Sweet Potato Cake

A layered vegetarian gratin featuring blanched sweet potatoes and savoy cabbage, topped with red onion and crumbled Wensleydale cheese.

Cook Time

10 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

55
g

Wensleydale

crumbled

OilsFats

1
unit

Olive Oil

to grease

15
ml

Olive Oil

for drizzling

Vegetables

0.5
piece

Sweet Potato

sliced thinly on mandoline and blanched

0.25
piece

Savoy Cabbage

shredded and blanched

0.25
piece

Red Onion

finely chopped

Steps

Preheat the oven to 200°C.
Line the base of an oiled gratin dish with a quarter of the sweet potato slices.
Add a layer of shredded cabbage over the potatoes.
Repeat layering potatoes and cabbage until the dish is nearly full.
Top with red onion and drizzle with 15ml of olive oil.
Bake in the oven for ten minutes until cooked through.
Turn the gratin onto a plate and garnish with crumbled Wensleydale cheese.