Save to your scrapbook
Sweet potato, ham & artichoke dauphinoise
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
170ml tub essential Double or Whipping Cream
1 clove garlic, thinly sliced
½ x 100g jar Cooks’ Ingredients Artichoke Purée
400g sweet potatoes, peeled and thinly sliced
½ x 280g jar sliced artichoke hearts marinated in garlic & parsley, drained, reserving 1 tbsp
90g pack Cooks’ Ingredients Smoked Ham Batons
40g grated Swiss Gruyère
1. Preheat the oven to 200ºC, gas mark 6. Place the cream in a jug with 50ml cold water, garlic and artichoke purée and mix to combine.
2. Grease a 1-litre shallow ovenproof dish with the reserved artichoke oil, arrange a third of the potato over the base of the dish in an even layer.
3. Sprinkle with half the ham batons and artichokes, repeat, then finish with the remaining potatoes and pour over the cream mixture.
4.Scatter with the grated Gruyère and bake for 35-40 minutes until tender and golden.
Typical values per serving:
Per serving using whipping cream
This recipe was first published in September 2018.