Sweet potato gratin

Ingredients for 4 servings:

• 1 ½ kg sweet potatoes
• 1 bunch of spring onions
• 150 g lean ham cubes
• 80 g tomatoes, dried in oil, drained
• 250 ml whipped cream
• 150 ml vegetable stock
• 200 g Gouda, grated
• 1 tbsp butter
• 1 tsp thyme
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

suitable as a side dish or solo meal

Wash and trim the spring onions and slice into thin rings. Dice the sun-dried tomatoes. Heat 1 tablespoon of the tomato oil in a small pan and briefly fry the ham cubes. Then add the spring onions and sauté briefly. Finally, add the diced tomatoes, stir, and set the pan aside. Peel the sweet potatoes; this is best done with a vegetable peeler. Then make fan-shaped cuts in the sweet potatoes, leaving about 3 mm between each cut, so that they remain in one piece. Preheat the oven to 180°C. Mix the heavy cream with the vegetable stock and add half of the Gouda cheese and the thyme. Mix everything well and season with salt and pepper. Grease a baking dish with butter. Place the sweet potatoes in the dish, cut side up, and pour the cream mixture over them, ensuring it flows into the wedges. Place the baking dish in the hot oven. After 20 minutes of baking, pour the ham and onion mixture over the potatoes and sprinkle with the remaining Gouda cheese. Finish gratinating in the oven for another 30 minutes. The gratin can be served as a side dish or as a meal in its own right, ideally with a fresh salad.