Sweet Potato Dauphinoise
*vegetarian *gluten free *nut free
Servings Prep Time
2servings 10minutes
Cook Time
30minutes
Servings Prep Time
2servings 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat the oven to 200ºc (this is based on my fan assisted oven)
  2. Use your finger with softened butter to grease the insides of your ramekins. Use lots so that they are thoroughly lined in a thin layer of butter and set aside
  3. Peel the sweet potato and slice finely (approx 1.5mm thick – the thickness of a 20p piece)
  4. Layer the sweet potato slices in a spiral so that each slice overlaps until the ramekins are 3/4 full
  5. Warm the double cream, garlic, rosemary and seasoning in a pan until boiling (be careful it does not boil over), then reduce the heat to a simmer for 5 minutes
  6. Pour the warm cream over the potatoes until the the cream just reaches the edges of the top slice, then press down on top to immerse the potato fully
  7. Top the ramekins with grated cheddar or Gruyère and cover with tin foil
  8. Place the covered ramekins on a baking tray (this is important as the dauphinoise potatoes often bubble over whilst baking) and place in the centre of the oven for 20 minutes
  9. After 20 minutes, remove the foil and check to see how well the potatoes have cooked by testing with a knife. They should be soft, if not, add an additional 5 – 10 minutes
  10. Uncover the ramekins and bake for another 10 minutes or until the top is bubbling and slightly crispy