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Sweet Potato Dauphinoise

Waitrose Double Cream can be used for cooking as well as a topping for desserts. This supper recipe with cream is an appetising mix of colours, textures and flavours. Serve it as a main meal with warm crusty bread and salad, or team it with roast corn-fed chicken.

Preparation time: 25 minutes
Cooking time: 60 minutes
Total time: 1 hour 25 minutes

Serves: 4 as a main meal, 6 as an accompaniment

Ingredients

140g Fiorucci Cubetti di Pancetta (2 x 70g portions)
1 large onion, sliced
2 cloves garlic, peeled and crushed
568ml tub Waitrose Double Cream
½ pack fresh rosemary, chopped, plus 1 sprig for garnish
1kg sweet potatoes, peeled and thinly sliced
3 tbsp freshly grated Parmigiano-Reggiano

Method

Preheat the oven to 170ºC, gas mark 3. Heat a frying pan until hot, add the pancetta and fry over a medium heat for 3-4 minutes or until beginning to brown. Add the onion and cook over a low heat for 6-8 minutes or until soft, stirring occasionally. Stir in the garlic and continue to cook for a further minute.
Place the cream and chopped rosemary in a large pan. Bring to a simmer, then add the sweet potatoes and stir well. Return to simmering point then remove from the heat. Stir the pancetta and onion mixture into the sweet potatoes and cream, then season.
Spoon the mixture into a 1.3 litre, ovenproof dish. Shake the dish gently until the potatoes are lying flat. Sprinkle the Parmigiano-Reggiano over the top and garnish with a sprig of rosemary. Bake in the oven for 50-55 minutes or until the potatoes are tender and the top is golden brown. Serve with a large, mixed-leaf salad.