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–+ servings
sweet potato dauphinoise in a small blue dish on a green cloth.
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5 from 4 votes

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.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Side Dishes
Cuisine: American
Servings: 2 -4 servings
Calories: 445kcal
Author: Adina

Equipment

  • Medium baking dish
  • Bowls

Ingredients

  • 1 lb sweet potatoes Note 1
  • ½ teaspoon cinnamon
  • ¼ teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • ½ cup whole milk Note 2
  • 1½ cup heavy cream
  • ½ cup Parmesan freshly grated
  • a small knob of butter
  • fine sea salt
US - EU

Instructions

  • Preheat the oven to 400°F/ 200°C.
  • Slice sweet potatoes: Peel the sweet potatoes and slice them thinly using a mandoline. Place them into a bowl.
    1 lb sweet potatoes
  • Seasoning: Mix cinnamon, cumin, cayenne pepper, turmeric, grated garlic, and olive oil. Rub the sweet potato slices with this mixture.
    ½ teaspoon cinnamon + ¼ teaspoon cumin + ⅛ teaspoon cayenne pepper + ½ teaspoon turmeric + 3 garlic cloves + 1 tablespoon olive oil
  • Mix milk and cream, and add a little salt to the mixture.
    ½ cup whole milk + 1½ cup heavy cream + fine sea salt
  • 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.
    ½ from ½ cup 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. Dot with butter.
    a small knob of butter
  • 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

  1. Servings: The recipe serves two as a main dish and 4 as a side dish.
  2. Dairy: A mix of milk and cream works best. You can use all cream, but all milk will make the gratin too runny.

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