Danielle's sweet potato gratin

It's nearly summer here and the mercury is climbing, but for some reason our vegetable box keeps including sweet potatoes. On the one hand, it's given me a new appreciation for a vegetable I rarely seek out. On the other hand, this dish feels more in tune with seasons in the Northern hemisphere than here where it's expected to reach 40C this weekend. Unlike many Thanksgiving side dishes, this recipe doesn't feel the need to add more sweetness to the sweet potatoes. I paired it with balsamic-glazed steak on a bed of rocket (arugula!) which worked beautifully. In a colder climate, some roasted meat would be a great, comforting pairing.

Two years ago: Sole Stuffed with Crab
Three years ago: Galveston Crab Cakes
Four years ago: Quick and Easy Chinese Greens
Five years ago: Goat Cheese and Asparagus Risotto
Six years ago: Pasta with Sundried Tomatoes and Pine Nuts

Danielle's sweet potato gratin (from Ottolenghi)

Ingredients
6 medium sweet potatoes (1.5kg)
5 tbsp roughly chopped sage or thyme
6 garlic cloves, minced
2 tsp coarse salt
1/2 tsp freshly ground black pepper
250 ml whipping cream

1. Preheat oven to 200C.
2. Wash the potatoes, but don't peel. Cut them into disks 5mm thick.
3. In a bowl, mix together sweet potatoes, sage, garlic, salt and pepper.
4. Arrange the sweet potato in a deep ovenproof dish by packing them standing up next to each other. Any extra garlic or sage can go on top.
5. Cover dish with foil, place in oven and roast for 45 minutes.
6. Remove foil and pour cream over the potatoes. Roast, uncovered for 25 minutes until tender. Serve.