Dauphinoise is one of my guilty pleasures. This is a slightly naughtier version, although low carb due the sweet potato! So…it all balances out!
This is really easy to whip up and will keep you warm on winter nights. Feel free to add more cheese (I may have…!) and enjoy the creamy gooeyness.
You can watch the ‘how to’ video here
A twist on a creamy classic!
- 1 large sweet potato
- 300 ml double cream
- 200 ml milk
- 2 cloves garlic - finely chopped
- 2 rashers of streaky bacon - diced and fried
- 3 spring onions - sliced
- 125 g grated cheddar
- Salt and pepper
Peel and thinly slice the sweet potato. Place in a bowl with the cream, milk, garlic and some salt and pepper and leave for at least 30mins, stirring occasionally.
Butter an oven proof dish. Layer half of the potato slices, then a layer of cheese then the rest of the potato slices. Top up with the cream mixture.
Top with bacon, spring onions and cheese. Cook at 180º for 40-45mins until golden brown.