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    Creamy Two-Potato Bake with Rosemary

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    Creamy Two-Potato Bake with Rosemary

    This dauphinoise-style dish combines layers of thinly sliced potato with bright orange sweet potato in a creamy sauce with fresh rosemary. It can be cooked in the oven at the same time as the gammon, and makes a good vegetarian dish as well as a hearty accompaniment to the meat.

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 8 - 10


    • 25g butter
    • 2 tsp Cooks' Ingredients Chopped Garlic (or 2 cloves peeled and crushed garlic)
    • 1kg large sweet potatoes, peeled and thinly sliced from end to end
    • 2 sprigs fresh rosemary, leaves removed from the stalks
    • 700g large white waxy potatoes, peeled and thinly sliced
    • 400ml double cream
    • 450ml whole milk
    • 200g Emmental, or other hard mature cheese, grated


    1. Preheat the oven to 180°C, gas mark 4. Use a little of the butter to grease a 4-litre shallow oblong ovenproof dish (or use a large deep roasting tin). Sprinkle over half a teaspoon of the garlic.
    2. Lay half the sweet potato slices, slightly overlapping, over the garlic, then dot with half the remaining butter, half the remaining garlic and half the rosemary. Season.
    3. Layer the potato slices neatly over the sweet potato slices and dot with the remaining butter, garlic and rosemary. Season again. Finish by layering over the remaining sweet potato slices.
    4. In a small pan, warm the cream and milk together, then pour over the potatoes. Sprinkle with the cheese. Cover with foil.
    5. Place in the preheated oven for approximately 1 hour. Remove the foil and bake for a further 10 minutes, until the potatoes are tender when pierced with the tip of a sharp knife and the cheese is golden.

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    Cook's tips

    Prepare to the end of Step 4 up to 2 hours in advance. Chill until ready to bake, then continue from Step 5.


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