Side dish

Creamy Sweet Potato Dauphinoise

Indulge in a creamy Sweet Potato Dauphinoise recipe that is perfect for any occasion. Learn how to make this delectable dish with simple ingredients and steps.

To recipe
sweet potato dauphinoise
Recipe insights & TIPS

I can still remember the first time I tried regular potato dauphinoise at a fancy holiday dinner. It was love at first bite! Creamy, cheesy, and bursting with flavor, it instantly became my favorite side dish. But then I had a brilliant idea: what if I made it with sweet potatoes? Enter this recipe, a twist on the classic that's just as delicious, maybe even more! 

Making this dish is a breeze. It all starts with thinly sliced sweet potatoes layered lovingly in a baking dish. Each layer gets a sprinkle of Parmesan and cheddar cheese, a touch of brown sugar for caramelized sweetness, and then gets drenched in a creamy garlic sauce. Then, simply pop the casserole dish into the oven and let it do its magic, transforming the whole thing into a golden, cheesy masterpiece. The best way to check if it’s done is to insert a knife into the center and it should come out clean, with no resistance. 

A quick tip: when you buy your sweet potatoes, look for the fatter ones rather than the skinny, long kind. That way, you’ll get larger, rounder slices instead of thin, oddly shaped ones. Additionally, don’t worry about peeling your potatoes ahead of time, as the skin adds some extra nutritional value (plus, who actually likes peeling potatoes anyway?).

sweet potato dauphinoise


What can I serve with sweet potato dauphinoise?

This creamy side dish pairs well with roasted chicken or turkey, grilled fish, pork chops, or alongside soups or salads.

Is sweet potato dauphinoise the same as sweet potato gratin?

The two recipes are very similar, as both involve layering thinly sliced potatoes, cheese, and seasonings in a baking dish and baking until golden brown. 

Can I use regular potatoes instead of sweet potatoes?

The recipe works just as well with thinly sliced russet potatoes. You might need to adjust the cooking time slightly, as regular potatoes tend to cook a bit faster than sweet potatoes.

How do I store sweet potato dauphinoise?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Can I freeze sweet potato dauphinoise?

While technically possible, freezing is not recommended for this dish. The creamy sauce can separate and become grainy upon thawing and reheating.

Can I make this dish plant-based?

You can make this dish plant-based by using unsweetened plant-based milk in place of the cream and opt for vegan parmesan and cheddar cheese alternatives.

sweet potato dauphinoise

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Craving a creamy and cheesy side dish? This sweet potato dauphinoise recipe features layers of thinly sliced sweet potatoes bathed in a savory garlic parmesan cream sauce. Baked to golden perfection, it's sure to be a hit at your next gathering.

Side dish
80 minutes
Total TIME:
110 minutes
30 minutes


  • ½ cup brown sugar, divided
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 5 cloves garlic 
  • 2 tbsp fresh chopped rosemary
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 large sweet potatoes
  • 8 oz finely grated parmesan
  • 8 oz sharp white cheddar

Ingredient Swaps

  • Reduce the fat by swapping half of the heavy cream for a low-fat milk or unsweetened plant milk. 
  • Opt for a low-sodium cheese or plant-based cheese alternative. 
  • Boost nutrients by adding in some chopped kale or spinach. 
  • Try to choose locally sourced, seasonal sweet potatoes.


  1. Preheat the oven to 350°F. 
  2. Lightly butter a 13x9-inch baking pan or casserole dish and evenly sprinkle some brown sugar over the bottom.
  3. In a small saucepan, gently simmer the cream, milk, rosemary, garlic, salt and black pepper.
  4. Slice the sweet potatoes as thinly as possible (use a mandoline if you have one).
  5. Place a layer of potatoes on top of the brown sugar. 
  6. Sprinkle some of the parmesan and cheddar over the potatoes.
  7. Place another layer of potatoes on top and sprinkle with more brown sugar and cheese. Repeat these layers about 3 to 4 times or until you run out of potatoes.
  8. Carefully pour the cream mixture over the potatoes and let sit for 5 minutes.
  9. Use a spatula to gently move the potatoes around making sure the liquid is getting into all of the layers.
  10. Place the pan into the oven and bake until golden on top.
  11. Check after 30 minutes and gently pat the top of the potatoes down with the spatula to keep the top layer covered in liquid. 
  12. Let sit for 10 minutes before serving.
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