CREAMY SWEET POTATO DAUPHINOISE - Guide Recipe
I CAN’T BELIEVE I DIDN’T THINK OF MAKING SWEET POTATO DAUPHINOISE BEFORE. AFTER ALL , REGULAR POTATO DAUPHINOISE IS ONE OF MY FAVORITE HOLIDAY DISHES. BAKED IN A HEAVY CREAM , GARLIC AND PARMESAN SAUCE THIS IS ONE SIDE DISH THAT SHOULD BE ON YOUR MENU!
I just had another thought , how amazing would it be to use purple potatoes! Those might be showing up here soon , but for now , let’s talk about these slow baked sweet potatoes. Each layer of sweet potato is seasoned , sprinkled with grated Parmesan and then doused in a creamy garlic sauce. Bake them in the oven for about an hour and a half and you’ll end up with a pan full of cheesy , creamy awesomeness.
Because sweet potatoes can be really weird shapes , you’ll end up with some slices being way smaller than the pieces cut more towards the center of the potato. Don’t worry , they’ll all come together in the end but when you buy them try and pick the fatter ones rather than the long skinny kind.
PREPARING YOUR SWEET POTATO DAUPHINOISE!
I rarely peel my potatoes after reading how nutritional the skin can be and really , who likes to peel spuds? Even the fries at In N Out Burger are hand cut and covered in the skin. I feel bad for my Mom , I remember watching her peel loads of potatoes to feed us when I was a kid. Dang it , if I had just told her to keep the skin! Give them a good rinse under some running water and start slicing. How thick or thin they are will determine your cooking time , to check if they’re done just poke them with a sharp knife and you shouldn’t feel any resistance. You could use a mandolin but yikes , those things should come with a warning and free training , be careful.
This post has been updated with slight changes to the recipe and new photographs.
CREAMY SWEET POTATO DAUPHINOISE
A fantastic rich and creamy sweet potato dish with garlic and parmesan cheese.
PrintINGREDIENTS
- 1/2 cup brown sugar , divided
- 1 1/2 cups heavy cream
- 1 1/2 cup whole milk
- 5 cloves garlic minced minced
- 2 tablespoon fresh chopped rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 large sweet potatoes , round shaped are better washed
- 8 ounces finely grated Parmesan
- 8 ounces sharp white cheddar
INSTRUCTIONS
- Preheat the oven to 350 degrees F. lightly Butter a 13x9 inch baking pan.
- Evenly sprinkle some of the brown sugar over the bottom of the pan.
- In a small pot , gently simmer the cream , milk , rosemary , garlic , salt and black pepper.
- Slice the potatoes as thinly as possible.
- Place a shingled layer of potatoes on top of the brown sugar. It doesn't need to be perfect or fancy.
- Sprinkle some of the Parmesan and cheddar over the potatoes.
- Place another layer of potatoes on top and sprinkle with more brown sugar , Parmesan and cheddar.Repeat these layers about 3-4 times or until you run out of potato slices.
- Carefully pour the cream mixture over the potatoes and let sit for 5 minutes.
- Use a wooden spoon to gently move the potatoes around making sure the liquid is getting into all of the layers.
- Place the pan into the oven and bake until golden on top.
- Check them after 30 minutes and gently pat the top of the potatoes down with the spoon to keep the top layer covered in liquid as much as possible.
- Let sit for 10 minutes before serving.
Nutrition Facts
Creamy Sweet Potato Dauphinoise
Amount Per Serving
Calories 410Calories from Fat 306
% Daily Value*
Total Fat 34g52%
Saturated Fat 21g105%
Cholesterol 114mg38%
Sodium 812mg34%
Potassium 155mg4%
Total Carbohydrates 5g2%
Sugars 2g
Protein 19g38%
Vitamin A25.8%
Vitamin C1%
Calcium62.4%
Iron2.5%
* Percent Daily Values are based on a 2000 calorie diet.
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