Sweet Potato Gratin with Red Pepper Dressing

Sweet Potato Gratin with Red Pepper Dressing

Exclusive recipe from Brighton vegetarian restaurant, Food for Friends

Not too trickyNot too tricky
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Preparation time

Cook time




  • mains


  • Gratin
  • 1 large sweet potato
  • 3 large white or red potatoes
  • 4 cloves garlic chopped
  • 3 tbsp of rosemary finely chopped
  • 1 tbsp of thyme finely chopped
  • 150ml olive oil
  • Salt and pepper
  • Preheat oven to 200°c (180°c for fan ovens)
  • Red pepper dressing
  • 1 small red onion
  • 1 clove of garlic
  • 1 tomato
  • 5 red peppers
  • 25ml red wine vinegar
  • 100 ml olive oil
  • 1 tsp tomato puree
  • 250ml water
  • ¬†
  • Instructions

    1. Blend the salt, pepper, garlic, and oil together in a blender or use a hand blender.

    2. Place in a large container.

    3. Finely slice the sweet potato and normal potato and mix into the container with the rosemary and thyme and allow to infuse with the oil and garlic mix for 10 mins.

    4. Line a tray (approx 25cm x 15cm) with parchment paper, and place the potato mix in pressing down into the corners to make sure there is an even amount across the tray.

    5. Cover with another piece of parchment and bake in the oven for 35 mins at 180°c.

    6. Take out of the oven and use another tray (the same size) to squeeze down on top to remove the excess juices. Then put back in the oven for another 20 mins or until golden in colour.

    7. Check the middle with a knife to see if it is cooked.

    8. To serve, remove from the tray by carefully lifting out the gratin in the paper and trim the edges.

    9. For the sauce/dressing: Sweat off onions and garlic in a tbsp of olive oil in a saucepan for five minutes. Add the rest of the ingredients. The water should be just be below the level of the peppers. Put a lid on and let it cook through and reduce for 30/45 minutes. Adjust the seasoning and then blend with a hand blender and put through a sieve. To serve:  drizzle the dressing around the gratin on the plate.

    10. Serve the gratin with rocket leaves or Mediterranean roasted vegetables and the sauce/dressing drizzled artistically around it all.

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