This crispy and cheesy potato bake has a slight twist on the classic dish to really impress the guests! By replacing starchy normal potatoes with better-for-you sweet potato and other colourful veggies, this super tasty version is an instant favourite.
You can use this as the ultimate side dish to go alongside any mains you have cooking up, or you can simply enjoy it on its own as the flavour is enough to let it stand solo. While this recipe doesn’t call for breadcrumbs on top, if you’re looking for a crunchier finish then try sprinkling them over the dish before sliding it into the oven!
- 550g white or purple sweet potato, scrubbed or peeled, thinly sliced
- 700g orange sweet potato, scrubbed or peeled, thinly sliced
- 2 teaspoons olive oil
- 1 leek, trimmed, thinly sliced
- 150g crème fraîche
- 150ml milk
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh sage
- 55g parmesan, finely grated
- 50g vintage cheddar, coarsely grated
- Preheat oven to 200C/180C fan forced. Lightly grease 6.5cm-deep, 20 x 30cm baking dish. Place sweet potato in large microwave-safe bowl with 60ml (1/4 cup) water. Cover with 2 sheets of plastic wrap. Cook in microwave on High (100%) for 8 minutes or until just tender. Remove and drain.
- Meanwhile, heat oil in small non-stick frying pan over medium heat. Add leek and cook, stirring, for 3-4 minutes or until leek is softened and lightly golden. Remove from heat.
- Whisk together the crème fraîche, milk, garlic and sage in a jug. Season.
- Layer sweet potato, leek and parmesan in prepared dish until all ingredients have been used. Sprinkle with cheddar. Pour milk mixture evenly over top. Season with pepper. Bake for 35-40 minutes or until the top is golden and cheese has melted. Set aside for 10 minutes before serving. Serve.