Goats' cheese gratin recipe

• 300 g (10.6oz) Tomme de Chevre, grated
• 5 Large sweet potatoes
• 75 g (2.6oz) Butter, plus a little extra for greasing
• 3 tbsp Olive oil
• 3 Large white onions, peeled and finely sliced
• 2 Cloves of sliced garlic
• 1 tbsp Fresh thyme leaves
• 200 ml (7fl oz) Chicken stock
• 100 g (3.5oz) Stale bread
• 8 Rashers cooked pancetta or smoked streaky bacon

1. Pre heat the oven to 190 degrees C. Place a large frying pan on a medium heat and add half the butter and 1 tbsp of the olive oil
2. Once the butter has melted, add the sliced onion, garlic and thyme and allow to cook and caramelise for about 15 minutes.
3. You want the onions to be very soft and sweet.
4. Make sure you move them around in the pan from time to time so they don't burn.
5. Season with salt and pepper
6. Peel the sweet potatoes and sliced them as thinly as you can, using a mandolin if you have one
7. Finally, put the stale bread and cooked pancetta into a food processor and blitz with 2 tbsp of olive oil until you have fine bread crumbs.
8. Season with black pepper and mix well
9. To assemble the dish, take a 20cm baking dish and grease the inside with butter.
10. Place a layer of the sweet potatoes in the bottom of the dish before adding a couple of tbsp of the caramelised onions and a layer of grated French goat's cheese.
11. Repeat this process twice more, pressing down in between each layer
12. Pour over the chicken stock, cover with grease-proof paper and place in the oven for 20 minutes
13. Once the gratin has started to bubble slightly, remove from the oven and discard the paper.
14. Sprinkle breadcrumbs over the bacon and bake for a further 25 mins until golden brown and bubbly

chevre, sweet potatoes, butter, olive oil, white onions, garlic, thyme, chicken, bread, rashers

Taken from www.lovefood.com/guide/recipes/11850/sweet-potato-caremlised-onion-and-tomme-de-chvre-gratin-with-bacon-crumble-topping (may not work)