1. Prepare the sweet potatoes

    Preheat the oven to gas 6, 200°C, fan 180°C. Peel 1.25kg sweet potatoes and thinly slice using a mandolin or sharp knife. Put the slices into a large bowl.

  2. Prepare the ingredients

    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 single cream and 100ml skimmed milk into a jug and stir.

  3. Assemble the dauphinoise

    Layer the sweet potato slices, garlic and herbs evenly in a 26cm 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 mins. 

  4. Add the Gruyère

    Remove the baking dish from the oven and discard the foil. Sprinkle over 30g grated Gruyère cheese (or a vegetarian alternative) and return to the oven for a further 25 mins, or until the sweet potatoes are tender.

  5. Serve

    Remove from the oven and serve immediately. 

    Dauphnoise 636x418 mini

    Calories 199kcal (10%), sugar 8.2g (9%), fat 9.1g (13%), saturates 5.7g (29%), salt 0.32g (5%), based on 10 servings.

  6. Ingredients

    If you’d like to try and make this delicious sweet potato dauphinoise at home, why not take a screenshot of the list of ingredients below or write down the ingredients so you can take it to the supermarket.  

    1.25kg sweet potatoes
    2 garlic cloves
    1 tbsp chopped thyme leaves
    2 tbsp chopped basil leaves
    a pinch of salt and pepper
    400ml single cream
    100ml skimmed milk
    30g Gruyère cheese, or alternative vegetarian hard cheese