Sweet Potato Dauphinoise
Creamy sweet potato dauphinoise or sweet potatoes au gratin with Parmesan and lots of spices, a comforting side dish, or light main meal for any time of the year.
Servings: 2 -4
Calories: 445kcal
Ingredients
- 1 lb sweet potatoes 450 g
- ½ teaspoon cinnamon
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- ½ teaspoon turmeric
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 cup milk 250 ml
- 1 cup heavy cream 250 ml
- ½ cup Parmesan 50 g
- a small knob of butter
- fine sea salt
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Slice sweet potatoes: Peel the sweet potatoes and slice them thinly using a mandoline. Place them into a bowl.
- Seasoning: Mix cinnamon, cumin, cayenne pepper, turmeric, grated garlic, and olive oil. Rub the sweet potato slices with this mixture.
- Mix milk and cream, add a little salt to the mixture.
- Assemble the dish: Butter a casserole dish. Place about ⅓ of the milk-cream mixture into the dish. Arrange half of the potato slices in the dish. Sprinkle them with half of the grated Parmesan.Add another ⅓ of the milk-cream mixture and arrange the remaining sweet potato slices on top. Pour in the remaining milk-cream mixture.Push the potatoes a little bit down to make sure that the liquid surrounds them. Then, sprinkle with the remaining Parmesan.
- Bake for about 40-50 minutes or until the sweet potatoes are soft. If the gratin gets too brown too soon, cover it loosely with aluminum foil.
- Rest for 5-10 minutes before serving.
Notes
The recipe serves two as a main dish and 4 as a side dish.
Nutrition
Serving: 1/4 of the dish | Calories: 445kcal | Carbohydrates: 31g | Protein: 10g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 589mg | Fiber: 4g | Sugar: 9g