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    Sweet potato dauphinoise

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    Sweet potato dauphinoise

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 30 minutes

    Serves: 8


    1.5kg sweet potatoes
    600ml double cream
    2 tbsp chopped sage leaves
    1 echalion shallot, finely chopped
    1 clove garlic, crushed
    125g Gruyère, finely grated


    1 Preheat the oven to 190°C, gas mark 5. Peel the potatoes and slice into 1cm-thick rounds. Put the cream, sage, shallot and garlic into a large saucepan. Season. Place over a medium heat until nearly boiling, then add the potatoes and simmer for 5 minutes. Remove from the heat.

    2 Arrange the potatoes and cream in a 33x24cm baking dish, then scatter over the Gruyère. Grease a large piece of foil with oil, then wrap over the dish. Bake for 30 minutes, then remove the foil and bake for a further 20-30 minutes, until golden and a knife pierces through the potato easily. 

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