Creamy Sweet Potato Dauphinoise
A fantastic rich and creamy sweet potato dish with garlic and parmesan cheese.
Servings 8 people
Calories 410kcal
Ingredients
- 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
Calories: 410kcal | Carbohydrates: 5g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 114mg | Sodium: 812mg | Potassium: 155mg | Sugar: 2g | Vitamin A: 1290IU | Vitamin C: 0.8mg | Calcium: 624mg | Iron: 0.5mg