IT’S easy to overlook side dishes. We can get so wrapped up in creating the main event that we forget side dishes can be spectacular too.

Sometimes they can even steal the show from the main dish, which is exactly why I love these two recipes.

The sweet potato gratin is oh so creamy and delicious that you can forget it’s not the healthiest of recipes.

Serves 6

1kg sweet potatoes, peeled and chopped into thin slices.
Glug of olive oil.
1 onion, peeled and diced.
1 packet of lardons.
600ml double cream.
2tsp dried rosemary.
50g Parmesan cheese, grated.


Heat the oven to 180 degrees celsius. Heat the oil in a deep frying pan and cook the lardons and onions, until the onions have softened.

In an oven proof dish, we are going to do three layers of potato. Lay the first layer at the bottom of your dish. Then scatter half the bacon and onion mixture over this first layer.

Cover with one third of the cream and sprinkle a teaspoon of dried rosemary over the potatoes.

Next – add another layer of potatoes.

Scatter over the remaining bacon and onion mixture.

Pour over one third of the cream and sprinkle another teaspoon of dried rosemary over the potatoes.

Then, add the final layer of potatoes and pour over the remaining cream.

Sprinkle over the grated parmesan and cook in the oven for 45 minutes or until the potatoes are cooked.

To check, simply stick a knife in, and if it goes in through soft potatoes, then they are done.

Rebecca Heslop is from Barningham, on the edge of Teesdale, and is a massive foodie fan, as can be seen on her food blog: