Sweet potatoes, caramelised onions and Tomme de Chèvre gratin with bacon crumble topping
Side dish
Easy
4/6
75 min
By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador
preheat the oven to 190°C
Place a large frying pan on a medium heat and add half the butter and 1 tbsp of the olive oil.
Once the butter has melted, add the sliced onion, garlic and thyme and allow to cook and caramelise for about 15 minutes. You want the onions to be very soft and sweet. Make sure you move them around in the pan from time to time so they don’t burn.
Season with salt and pepper.
Peel the sweet potatoes and sliced them as thinly as you can, using a mandolin if you have one.
Finally, put the stale bread and cooked pancetta into a food processor and blitz with 2 tbsp of olive oil until you have fine bread crumbs.
Season with black pepper and mix well.
To assemble the dish, take a 20cm baking dish and grease the inside with butter.
Place a layer of the sweet potatoes in the bottom of the dish before adding a couple of tbsp of the caramelised onions and a layer of grated French goat’s cheese.
Repeat this process twice more, pressing down in between each layer.
Pour over the chicken stock, cover with grease-proof paper and place in the oven for 20 minutes.
Once the gratin has started to bubble slightly, remove from the oven and discard the paper.
Sprinkle breadcrumbs over the bacon and bake for a further 25 minutes until golden brown and bubbly.
Tomme de Chèvre is available from supermarket deli counters and specialist cheese shops.
300g Tomme de Chèvre, grated
5 large sweet potatoes
75g butter, plus a little extra for greasing
3 tbsp olive oil
3 large white onions, peeled and finely sliced
2 cloves sliced garlic
1 tsp fresh thyme leaves
200mls chicken stock
100g stale bread
8-10 rashers cooked pancetta or smoked streaky bacon
