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Mediterranean Recipes

Creamy Pesto and Sweet Potato Gratin

Creamy Pesto and Sweet Potato Gratin

Creamy Pesto and Sweet Potato Gratin

with Roasted Tomatoes and Baby Leaf Salad

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Our Creamy Pesto and Sweet Potato Gratin is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Milk

•Celery

•Egg

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

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.

Total45 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

1

Sweet Potato

450

Potatoes

3

Garlic Clove**

2

Medium Tomato

150

Creme Fraiche

(Contains: Milk)

10

Vegetable Stock Paste

(Contains: Celery)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

50

Fresh Pesto

(Contains: Milk)

25

Panko Breadcrumbs

(Contains: Cereals containing gluten)

50

Baby Leaf Mix

12

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1

Oil for the Breadcrumbs

100

Water for the Sauce

Nutritional information

Energy (kcal)850 kcal

Energy (kJ)3556 kJ

Fat46 g

of which saturates21.6 g

Carbohydrate91.3 g

of which sugars19.6 g

Protein19.5 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Small Bowl

•Large Frying Pan

•Oven dish

•Colander

•Baking Tray

Instructions

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

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.

Sauce Things Up

2

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.

Hey Pesto

3

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.

Tomato Time

4

Lay the tomato halves onto one side of a large baking tray, cut-side up.

Spread the tomatoes with the remaining garlic, then season with salt and pepper.

Cook the Gratin

5

Pop the gratin on the other side of the baking tray.

Bake on the top shelf of your oven until the gratin is golden brown and bubbling and the tomatoes have softened, 15-20 mins.

Serve

6

When everything's ready, share the gratin between your plates.

Serve the roasted tomatoes and salad alongside, drizzling the balsamic glaze over the salad leaves to finish.

Enjoy!

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