Danielle's sweet potato gratin from Ottolenghi - The Cookbook (page 68) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on June 02, 2026

    It's been a cold day here so I felt like some comforting food. Last Sunday we went to an outdoor produce market and was able to buy some white sweet potatoes. It's been years since I had seen them for sale. I was going to bake them in the oven, and then when I was searching for the carrot and peas recipe, which I have cooked before, I saw the gratin. Both recipes were relatively easy to cook and turned out delicious! Fantastic to be served as a side to a pan-fried sirloin steak.

  • Ganga108 on March 02, 2022

    The dish is beautiful, the sweet potato soft, so tender. We have made it many times. The success of the dish is the arrangement of a lot of sweet potatoes, overlapping, in a baking dish. What Ottolenghi doesn’t say is that it works for just 1 sweet potato as well. Using a small amount of sweet potato means that it is not gratineed, but it is beautiful, tender, with a crispy crust.

  • TrishaCP on December 02, 2020

    Rich and delicious but not too heavy. We had this with a salad with a mustardy dressing.

  • e_ballad on November 24, 2016

    Very decadent. I agree with smtucker - don't bother mixing the spuds with the herbs, just whack them in once you've stacked the sweet potato slices in your gratin dish. Might need something on the side with a sharp/bitter edge to offset the richness of this dish.

  • vitapano on October 11, 2014

    Cooked this as a vegetarian meal, so just rocket salad to go with it. Very very good! Leaving the skins on is a great idea and helps the texture. Standing potatoes on edge and arranging in a circle looks beautiful and gives each piece a crusty top. Did the same arrangement with normal potatoes-shallots-thyme-pepper combo and it was superb. Much nicer way to do gratin than traditional layers.

  • smtucker on January 02, 2014

    Throwing the potatoes and herbage into a bowl is a total waste of time. Almost none clung to the potatoes and I ended up tucking all the garlic and fresh sage into the gratin pan. Plus, then your slices are all mixed together and you have to restack them to make it pretty in the gratin pan. Cooked this time at 325º (not 400º) and much preferred the texture of the potatoes. NYEve 2013.

  • Melanie on September 09, 2013

    This tastes very good but very rich. I have a feeling that I didn't use fresh sage when I made this (a while ago) which was a shame - would use if making this again as I think it would help complete the dish.

  • shonaghd on June 09, 2012

    I have made this twice. It is a superb recipe to make ahead of time. It looks stunning brought to the table.

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