Savoury, creamy, mellow and marvellously adaptable. Make the same recipe with swede, parsnip, celeriac or a combination of all of them. (But maybe not beetroot on account of it ending up looking a bit like a crime scene.)
- 1 tbsp unsalted butter
- 1 onion, finely sliced
- 1 garlic clove, minced
- ½ tsp dried thyme
- 150ml single cream
- 150ml double cream
- 150ml milk
- Salt and pepper
- 500g floury potatoes, peeled and finely sliced
- 500g sweet potatoes, peeled and finely sliced
- Pre-heat the oven to 150C fan (170C)
- Heat the butter in a large saucepan over a medium heat
- Stir in the onion, garlic and thyme and cook for 7 or 8 mins until soft and golden
- Pour in the cream and milk and bring gently to a simmer. Season well
- Tip the sliced potatoes into the pan and simmer for 5 mins then add the sweet potatoes
- Stir everything together then tip into a 1.5l baking dish
- Bake for 1 hour until the top is golden and the vegetables tender. Allow to stand for 5 mins before serving, just so it’s not quite as volcanically hot and it holds together a little better.
Sophie cooks 