SWEET POTATO, HAM AND ARTICHOKE DAUPHINOISE

serves 2 | Prepare 15 mins | Cook 35-40 mins

170ml tub essential Double or Whipping Cream • 1 clove garlic, thinly sliced • ½ x 100g jar Cooks’ Ingredients Artichoke Purée • 400g sweet potatoes, peeled and thinly sliced • ½ x 280g jar sliced artichoke hearts marinated in garlic & parsley, drained, reserving 1 tbsp • 90g pack Cooks’ Ingredients Smoked Ham Batons • 40g grated Swiss Gruyère

METHOD - STEP 1

Preheat the oven to 200ºC, gas mark 6. Place the cream in a jug with 50ml cold water, garlic and artichoke purée and mix to combine. Grease a 1-litre shallow ovenproof dish with the reserved artichoke oil, arrange a third of the potato over the base of the dish in an even layer.

METHOD - STEP 2

Sprinkle with half the ham batons and artichokes, repeat, then finish with the remaining potatoes and pour over the cream mixture. Scatter with the grated Gruyère and bake for 35-40 minutes until tender and golden.

NUTRITIONAL INFO

Per serving (using whipping cream) 3132kJ • 753kcals • 51g fat • 27g saturated fat • 50g carbohydrate • 17g sugars • 7.1g fibre • 21g protein • 2.4g salt • gluten free

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