This is where sweet potato gratin meets creamy mushroom stew, it's utterly delicious and one of our favourite things to make when the weather starts getting cooler in the evenings. We love serving it alongside a big Sunday roast, but it also makes a great main dish served with some fresh salads on the side. It's one all of the family will love.
Serves 4 as a side & takes 45 minutes to cook
3 sweet potatoes
4 portobello mushrooms
5 garlic cloves
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
1 tablespoon of wholegrain mustard
150ml double cream
100g parmesan cheese (optional)
Pinch of salt and pepper
1. Preheat the oven to 200C, fan setting.
2. Start by cutting the sweet potatoes into thin slices, no more than a couple of mm wide. Roughly cut the mushrooms into thin slices and finely dice the garlic cloves.
3. In a large bowl, mix together the sweet potato slices, mushroom slices, diced garlic, dried rosemary, dried thyme, wholegrain mustard, a pinch of salt, pepper and a really good drizzle of olive oil. Mix well until everything is coated in oil, if it still feels a bit dry, add a little more olive oil and mix again.
4. Once everything is coated, arrange everything from the bowl in a baking tray, we like to lay sweet potato slice, then mushroom slice and so on, until everything is finished. If there is anything left in the bowl, simply spoon it over the top of all of the slices at the end.
5. Pour the double cream over the top of all of the vegetable slices.
6. Cook for 35 minutes until the sweet potatoes feel soft.
7. After 35 minutes, remove from the oven and top with grated parmesan (if using). Place back in the oven for another 10 minutes to crisp up.