I tried this recipe years ago after hearing about it on a radio show! It tastes amazing and is a slightly different take on the traditional recipe! It is also easily cooked in the microwave which reduces the amount of time it takes to make and does not take up valuable oven space when making complimentary dishes!
Hints & Tips
- Sweet Potato works really well for this dish. The lime balances the rich flavours.
- If you cannot find Sweet Potato, then use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the top. The best to use are Russet (common in the US), Dutch Creams, King Edwards or Red Delight. However, great all rounders like Golden Delight, Coliban, Red Rascal and Sebago (popular in Australia) still work well.
- GF, Veg
- Category: Baking & Roasting, Gluten Free, Side Dishes, Sugar Free, Vegetables, Vegetarian
Ingredients
- 1 kilogram Sweet Potato, Peeled & Thinly Sliced - About 2mm Thick
- 150 grams Grated Parmesan
- 300 milliliters Cream
- 12 Cloves Garlic, Finely Sliced
- 1 Bunch of Fresh Chives, Chopped
- Zest of 1 Lime
- 1 Bunch Spring Onions, Finely Chopped
- 3 tablespoons Mustard Seeds
- Pepper
- Salt
- Olive Oil
- 100 grams Melted Butter
- Juice of 1 Lime
Instructions
- Cook the mustard seeds and lime zest in a little olive oil in a large, deep, glass bowl in the microwave for no more than 1 minute.
- Remove from the microwave and arrange a layer of potato on the bottom of the dish.
- Drizzle a little melted butter over the potato. Cover with grated parmesan, cream, spring onion, garlic, chives and a little salt and pepper.
- Add another layer of potato and repeat the process until the top layer is potato.
- Cover and cook in the microwave on high for 10 minutes. Due to variance in microwaves, check with a skewer to ensure potato is cooked. If not, cover and continue to cook for 5 minute at a time until potato is cooked.
- Uncover and dot with more butter. Sprinkle fresh chives and parmesan over the top. Serve with a lime juice drizzled all over the gratin.
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