We love sneaking veggies into classic, indulgent dishes and this gratin is no exception. We’ve added some cabbage and leek to create a tasty gratin that’s full of different textures.
This Week
2 Dec - 8 Dec
Sweet Potato, Leek, Cabbage and Potato Gratin with Garlic, Herb Butter Steak
- Under 1 hour
- 4
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Meal Prep Guide
Make the Sweet Potato, Leek, Cabbage and Potato Gratin (store covered in the fridge in the baking dish)
This gratin can be made ahead of time. Head to the recipe and follow up to step 4.
Tips
Tips
- Bringing your steak to room temperature before cooking ensures even cooking of your steak (AKA so the outside doesn’t burn before the inside is cooked through).
- Cooking the leek and cabbage first is important as they both get nice and caramelised which brings a delicious depth of flavour to the gratin.
Shortcuts
Vegetables
- For some extra veggies serve alongside a green salad or some steamed greens.
- Swap out the leek for red or brown onion.
- Swap out the green cabbage for savoy cabbage.
- You can use just sweet potato or just potato if you’d prefer.
- You can swap out the cabbage for shaved brussels sprouts.
Protein
- This gratin is delicious and served alongside simple pan-fried fish, lamb chops or our Honey Mustard Chicken Skewers.
- For a vegetarian option serve alongside some roasted portobello mushrooms.
Ingredients
Gratin
- 2 medium orange sweet potatoes (thinly sliced)
- 2 medium agria potatoes (thinly sliced)
- ¼ large green cabbage (sliced)
- 1 leek (sliced)
- 1 Tbsp fresh herbs, we used rosemary, oregano and thyme (finely chopped)
- 1 garlic clove (crushed)
- ½ cup cheddar (grated)
- ½ cup parmesan (grated)
- ½ cup cream
- ½ cup chicken, beef or vegetable stock
Garlic, herb butter steak
- 500-600g steak (we used scotch fillet)
- 25g butter
- Olive oil
- 1 Tbsp fresh herbs, we used rosemary, oregano and thyme
- 3 garlic cloves (lightly ‘smashed’)
- Salt and pepper
Method
- Preheat the oven to 180 degrees, fan bake.
- Remove the steak from the fridge to allow it to get to room temperature.
- In a large pan, add a generous drizzle of olive oil over medium heat. Add the leek, cabbage, herbs and garlic; cook for 5-7 minutes until they start to soften and caramelise. Remove from the heat and set aside.
- Mix the grated cheddar and parmesan in a small bowl.
- Add a little olive oil or melted butter to the base of a lasagne dish. Add a layer of agria potato slices (about ⅓), followed by the cabbage and leek mixture (about ⅓), then sweet potato slices (about ⅓), and a sprinkle of cheese. Repeat the layers, finishing with a cheese layer on top.
- Finally, pour over the cream and stock, then cover with tin foil. Pop in the oven to cook for 45 minutes to an hour, removing the tin foil after 30 minutes.
- When the gratin is nearly finished cooking you can get started on cooking the steak.
- Rub the steak in a little olive oil, and season with salt and pepper. Heat a medium fry pan over high heat, and once it’s super hot, add the steak. Cook for 2-3 minutes on each side, then add the butter, garlic, and herbs to the pan (note that the butter will splatter, but we promise it’s worth it). Baste the butter over the steak for another couple of minutes until it’s cooked to your liking.
- Remove from the pan and let rest for 7-10 minutes.
- Serve the gratin alongside the steak and enjoy!
Variations
Vegetables
- For some extra veggies serve alongside a green salad or some steamed greens.
- Swap out the leek for red or brown onion.
- Swap out the green cabbage for savoy cabbage.
- You can use just sweet potato or just potato if you’d prefer.
- You can swap out the cabbage for shaved brussels sprouts.
Protein
- This gratin is delicious and served alongside simple pan-fried fish, lamb chops or our Honey Mustard Chicken Skewers.
- For a vegetarian option serve alongside some roasted portobello mushrooms.
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