Bio Cheese, Zucchini and Sweet Potato Gratin
In a time of Christmas madness, our Gratin is here to be your saviour! This french classic is made with layers of Bio-cheesy goodness and only takes a few ingredients to prepare. Serve it as a side or centrepiece and await your well deserved compliments.
Ingredients
- 3 large zucchini
- 7 small sweet potatoes (similar diameter to zucchini)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried oregano
- 200g Bio Cheese Cheddar Shred (1 packet)
- 2 garlic cloves, minced
- 2 tbsp chives, chopped to garnish
- 6 asparagus
Steps
- In a medium bowl, combine 100g of Bio Cheese Cheddar Shred, garlic cloves and chives.
- Thinly slice zucchini and sweet potatoes. Transfer sliced zucchini and sweet potatoes to a large mixing bowl and season with salt, pepper and oregano.
- Layer vegetables in your dish of choice, alternating between zucchini and sweet potato.
- Pan fry asparagus over medium to high heat, using olive oil, salt and pepper (to taste). Add to dish.
- Sprinkle with 100g Bio Cheese Cheddar Shred. Bake uncovered at 205 Degrees Celsius for 40-45 minutes, or until sweet potatoes are soft.
- Remove from oven and let rest for at least 10 minutes.