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Sweet potato dauphinoise
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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.
Typical values per serving:
Energy |
2,429kJ 585kcals |
---|---|
Fat | 43g |
Saturated Fat | 27g |
Carbohydrate | 39g |
Sugars | 12g |
Protein | 7.7g |
Salt | 0.6g |
Fibre | 4.1g |
This recipe was first published in November 2021.
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