Anchovy, Chilli and Sweet Potato Gratin
A warming anchovy, chilli and sweet potato gratin recipe.
Bintu Hardy | Recipes From A Pantry
large medium sweet potato sliced
anchovy fillets chopped up
large spring onions
chilli flakes or 1 tsp crunchy oil chilli sauce
Preheat the oven to fan-assisted 180C / 200C / 400F / gas 6.
Lightly oil a cast iron frying pan.
Add a layer sweet potato and top with some anchovies, chilli and spring onions.
Then repeat with more layers until all the ingredients are gone.
Pour the milk and cream over the mixture, cover with some foil and bake at for 40 mins.
Then remove the foil and bake uncovered for about 25 mins until done and tops nicely caramelised.
Let it sit for about 15 mins for the juices to thicken even further before serving.
Inspired by Hugh Fearnly-Whittingstall's celeriac gratin