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Recipe Detail Page
Sweet Potato & Red Pepper Gratin
Autumn 2012
The burnished orange colour of this gratin brightens the plate while the combination of roasted sweet potatoes and peppers brightens the palate. Baking the potatoes keeps them dry and adds a nicer flavour than boiling.
The nutty cheese lends an extra-special flavour.
Serves 8 to 10
4 large sweet potatoes, about 4 lbs (2 kg)
2 sweet red peppers, cut lengthwise into quarters
¼ cup (60 mL) butter, cut into pieces
2 cups (500 mL) shredded Oka or other nutty-flavoured cheese
Salt and freshly ground pepper
1 Preheat oven to 400°F (200°C).
2 Scrub sweet potatoes and pierce all over with a fork. Place on a baking sheet and bake for 1 to 1¼ hours or until almost tender. Add red peppers to sheet and bake for about 25 minutes longer or until potatoes and peppers are tender. Transfer peppers to a bowl and cover. Let peppers and potatoes cool until cool enough to handle.
3 Peel skins from potatoes and peppers (don’t worry if small pieces of pepper skins stick). Transfer to a food processor. Add butter and purée until fairly smooth (or mash potatoes with a masher and finely chop peppers). Transfer to a bowl and stir in 1½ cups (375 mL) of the cheese and season to taste with salt and pepper. Spread into a buttered 8-cup (2-L) baking dish. (Cover and refrigerate for up to 1 day, keeping remaining cheese wrapped separately.)
4 To serve, preheat oven to 350°F (180°C).
5 Bake gratin, uncovered, for 1 to 1¼ hours or until hot in the centre. Sprinkle with remaining cheese and broil for 1 to 2 minutes or until melted.
Serves 8 to 10
What to Serve
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