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Learn how to make a healthier version of classic potato dauphinoise with our easy recipe. It's still delightfully creamy but uses less cheese, skimmed milk and sweet potato for a lighter result. Rustle up this tasty side dish in six easy steps.
Preheat the oven to gas 6, 200°C, fan 180°C. Peel 1.25kg (2½lb) sweet potatoes and thinly slice using a mandolin or sharp knife. Put the slices into a large bowl.
Add 2 grated garlic cloves, 1 tbsp chopped thyme leaves and 2 tbsp chopped basil leaves to the bowl, along with a good pinch of salt and pepper. Mix together. Put 400ml (14fl oz) single cream and 100ml (3½fl oz) skimmed milk into a jug and stir.
Layer the sweet potato slices, garlic and herbs evenly in a 26cm (10½in) round baking dish. Pour over the milk and cream mixture. Let it stand for a minute or two to allow the milk mixture to settle into the potato layers, then cover with foil and bake in the oven for 40 minutes.
Remove the baking dish from the oven and discard the foil. Sprinkle over 30g (1oz) grated Gruyère cheese and return to the oven for a further 25 minutes, or until the sweet potatoes are tender.
Remove from the oven and serve immediately.
Calories 199kcal (10%), sugar 8.2g (9%), fat 9.1g (13%), saturates 5.7g (29%), salt 0.32g (5%), based on 10 servings.