This dish pleased my husband very much on a number of accounts, but namely because it had feta cheese in it, one of his favourites. I don't eat cheese much, but the flavour combinations in this one did excite me and it did not disappoint when it came to the eating either. In fact I would go as far as describing this recipe as awesome too. The sweetness from the potatoes balanced very well with the smoky chiilli and saltiness from the feta cheese.
|Ready to go into the oven to turn all golden and crispy|
Sweet Potato Dauphinoise with Smoked Chilli Feta Cream
4 large sweet potatoes, peeled and sliced thinly
2 medium red onions, finely sliced
150g feta cheese
A few sprigs of fresh thyme, remove from the stalky bit
100ml olive oil plus extra for greasing baking dish
2 tablespoons of this smoked chilli paste (scroll down blog post to see brand), otherwise use 1 teaspoon red chilli flakes and a couple of drops of liquid smoke OR 1 teaspoon smoked paprika
300ml vegetable stock
Salt and pepper to taste
Grease an ovenproof dish with some olive oil, then begin layering with the sliced sweet potato, then do this with the red onion, continuing with the sweet potato - continue this until finished.
Then in a food processor, pulse together the feta cheese, thyme, olive oil, the smoked chilli paste (or chilli flakes and liquid smoke or smoked paprika) and stock. Blitz till creamy smooth, taste and adjust seasoning with salt and pepper.
Then evenly pour over the Sweet Potato and Red onion layers.
Cover with foil and bake in a preheated oven gas mark 4/180oc for 45 - 50 minutes or until the sweet potatoes are soft. Remove the foil half way through the cooking process allowing it to turn golden on top.
Serve immediately with spring greens or curly kale!
Adapted slightly from Thomasina Myers Wahaca Mexican Food at Home.