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Anchovy, Chilli and Sweet Potato Gratin - Recipes From A Pantry

Anchovy, Chilli and Sweet Potato Gratin

A warming anchovy, chilli and sweet potato gratin recipe.
Course Main
Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings 4 -5


  • 1 tsp olive oil
  • 3 large medium sweet potato sliced
  • 8 anchovy fillets chopped up
  • 2 large spring onions (scallions) sliced
  • 1/2 tsp chilli flakes or 1 tsp crunchy oil chilli sauce
  • Salt


  • 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