However, go light on this creation from Axel Wichterbich of Marblue Villa. Made with cream, irish potato and yam, it’s delicious but sinfully rich.

Wichterbich, an architect from Cologne, Germany, says he first made this Yam au Gratin when a villa guest wanted Potato au Gratin. But, with no potatoes on hand, he substituted yellow yam. “Irish potato only has one taste but the yam and sweet potato give you a better flavour.”

Wichterbich who, with his wife Andrea, owns Marblue Villa in Treasure Beach, St. Elizabeth, says he learned to cook because his mother and grandmother were always cooking. He honed his kitchen skills with the help of a friend in Cologne. He makes a wicked goat dish, based on German Sauerbrate, he says. Instead of beef, he marinates goat meat for six days in a mixture that includes red wine vinegar, bay leaf and onion. “With the goat it’s even nicer.”

This architect, turned cook, who visited Jamaica for the first time seven years ago and took up residence two years later, also makes a mackerel rundown with balsamic vinegar.

Yam Au Gratin
1 pound yellow yam, peeled
1 pound Irish potato, peeled
2 cups whipping cream
2 cups milk
Salt
Freshly ground pepper
Nutmeg (freshly ground)
1 garlic glove
Unsalted butter