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
- 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
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.