Leek and Sweet Potato Gratin

Ingredients:

30ml olive oil

50g butter

1 onion, chopped

1 leek, white only, sliced

1 sweet potato, peeled and sliced

50ml white wine

200ml double cream

50g Lancashire cheese, grated or crumbled

Sea salt and freshly ground black pepper to season

Method:

Preheat the oven to 180C.

Heat the oil and butter in an ovenproof frying pan over a medium heat. Fry the onion and leek for 3-4 minutes, or until softened. Add the sweet potato and fry for a further 5 minutes.

Add the wine and simmer for 2-3minutes until the liquid has reduced. Add the cream and the cheese. Season to taste with salt and freshly ground black pepper, stirring well.

Transfer the pan to the oven and cook for 10-15 minutes, or until the potatoes are cooked through and the cream is bubbling.

To serve, spoon onto a serving plate and serve immediately as a side dish.