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glykopatates-augratin

SAVORY RECIPES — SWEET POTATO GRATIN WITH SAVORY & CRUNCHY OAT CRUMBLE

INGREDIENTS

For the sweet potatoes

500 ml dairy or plant-based cooking cream (cashew, almond, etc.)
4 garlic cloves, grated
Freshly grated nutmeg
1,300 g sweet potatoes, thinly sliced
½ tsp dried rosemary
½ tsp dried thyme
Olive oil
Salt & freshly ground pepper

For the oat crumble
70 g Quaker oats
50 g grated hard cheese (kefalotyri, parmesan, or vegan parmesan)
1 tbsp brown sugar
1 tsp smoked paprika
¼ tsp cayenne pepper
Salt
60 g butter or plant-based butter, cold and cubed
80 g roasted hazelnuts

    RECIPE

    See the step-by-step recipe by Madame Ginger in a video here!

    1. Mix the cream, garlic, and a little grated nutmeg in a small saucepan and heat over medium heat. Bring to a boil, then reduce the heat to low and let simmer for 8–10 minutes, stirring occasionally, then remove from the heat.
    2. In a bowl, toss the sweet potatoes with 3–4 tbsp olive oil, salt, pepper, rosemary, and thyme. Mix well and arrange half of them evenly in a baking dish. Sprinkle half the hazelnuts on top and press lightly.
    3. Pour the warm cream over the sweet potatoes, cover with foil, and bake in a preheated oven at 180°C (top/bottom heat) for about 50 minutes.
    4. Meanwhile, prepare the crumble. In a bowl, combine Quaker oats, cheese, sugar, paprika, cayenne pepper, and salt.
    5. Add the cold butter in small cubes and rub it into the mixture with your fingers to form a crumbly dough with small and large bits. Add the hazelnuts, mix, and set aside (or refrigerate if the room is warm).
    6. Remove the baking dish from the oven, discard the foil, and scatter the crumble mixture evenly over the top.
    7. Return the dish to the oven uncovered and bake for another 30 minutes, until the sweet potatoes are tender and the crumble is golden and crisp.
    8. Let cool for 15 minutes before serving warm or at room temperature.
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