A delicious twist on a traditional French potato gratin, this member recipe combines spices with creamy feta, sweet potato and the crunch of pistachios for an absolute delight of a side dish.
Ingredients (serves 6)
- 1/4 cup Extra Virgin olive oil
- 3 Tbsp Honey
- 1 Tbsp Fresh lemon juice
- 1 Garlic clove, finely chopped
- 2 Tsp Smoked paprika
- 1 Tsp Ground cumin
- 1 Tsp Dried oregano
- 1-1.5 Tsp Salt
- 1 Kg Sweet potato rinsed or scrubbed
- 1 Tsp Black pepper
- 1/3 Cup Parmesan cheese grated
- 100g Danish Feta
- 1 Handful Parsley, chopped
- 2 Tbsp Pistachios, chopped
Method
- Preheat the oven to 200°C. Grease a square dish with olive oil.
- In a large bowl, whisk together the olive oil, honey, lemon juice, garlic, paprika, cumin, oregano, and salt.
- Slice the potatoes into very thin rounds, using a mandoline. Toss the sweet potatoes in the bowl to coat with the spiced oil.
- Arrange the potatoes upright in the prepared baking dish with the edges face-up, pouring the remaining liquid from the bowl overall. Add black pepper to taste.
- Bake for 45 minutes, then sprinkle the cheeses evenly over the top and return to the oven for 10 more minutes, until the cheese is softened and melting.
- Sprinkle the fresh parsley and toasted pistachios over the top and serve.
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