Creamy Pesto and Sweet Potato Gratin
with Roasted Tomatoes and Baby Leaf Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
450 grams
Potatoes
3 unit(s)
Garlic Clove
2 unit(s)
Medium Tomato
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Fresh Pesto
(Contains Milk)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil for the Breadcrumbs
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil.
Peel and slice the sweet potato and white potatoes into 1cm thick rounds.
Once boiling, add both types of potato to the water and simmer until just tender, 8-12 mins.
In the meantime, peel and grate the garlic (or use a garlic press). Halve the tomatoes.
In a small bowl, combine the breadcrumbs with the oil for the breadcrumbs (see pantry for amount). Season with salt and pepper. Set aside.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add half the garlic and cook until fragrant, 1 min.
Stir in the creme fraiche, veg stock paste, grated hard Italian style cheese and water for the sauce (see pantry for amount). Bring to the boil, then remove from the heat.
Stir the pesto through the sauce, then taste and season with salt and pepper if needed.
Once ready, drain the potatoes in a colander and place them in layers in an appropriately sized ovenproof dish. Pour over the creamy pesto sauce.
Sprinkle the crumbs evenly over the creamy potatoes.
Pop the dish onto one side of a large baking tray, then lay the tomato halves onto the other side, cut-side up.
Spread the tomatoes with the remaining garlic, then season with salt and pepper.
Bake on the top shelf of your oven until the gratin is golden brown and bubbling and the tomatoes have softened, 15-20 mins.
When everything's ready, share the creamy pesto gratin between your plates.
Serve the roasted tomatoes and salad alongside, drizzling the balsamic glaze over the salad leaves to finish.
Enjoy!
