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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 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 single cream and 100ml skimmed milk into a jug and stir.
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.
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.
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.
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 potatoes2 garlic cloves1 tbsp chopped thyme leaves2 tbsp chopped basil leavesa pinch of salt and pepper400ml single cream100ml skimmed milk30g Gruyère cheese, or alternative vegetarian hard cheese