Sweet Potato Dauphinois

Sweet Potato Dauphinois

Sweet Potato Dauphinois: a side dish with a nutty, rich and powerful flavor. This recipe for Sweet Potato Dauphinois is a side dish that will have people requesting it year-after-year.

There are many recipes for mashed sweet potatoes or even sweet potato salad recipes, but I have yet to find another quite like this sweet potato side dish.  The nutty flavor from the Gruyere really compliments the sweet taste of the cream and potatoes.  Now, this is not one of my healthy recipes (let’s be honest), but this is definitely one of my easy side dish recipes that will make you shine. The next time you are asked to bring a potato dish, I highly recommend this one. It actually is a lot easier than it looks.

Pair these potatoes with Vegetarian Focaccia Sandwiches and Grilled Lamb Chops for a great Fall party menu.

sweet potato dauphinois cooking information

  • Yield: 8 servings
  • Prep Time: 10 minutes
  • Cooking Time: 75 minutes

sweet potato dauphinois

sweet potato dauphinois all ingredients

  • 3 Large Sweet Potatoes
  • 1 Cup Gruyere cheese, shredded
  • Salt and Pepper to taste
  • 2-3 Cups Heavy Whipping Cream
  • 1 Stick Butter
  • 1 Tablespoon Nutmeg

sweet potato dauphinois recipe instruction

1. Clean and then thinly slice the sweet potatoes (circles).

2. Grease a pie dish with the butter.

3. Create a layer of sweet potatoes on the bottom of the dish. Pinch off small nuggets of butter and sprinkle on top of the sweet potatoes (about 1T of butter/layer).

4. With each layer of sweet potatoes, sprinkle the finely shredded gruyere cheese, a pinch of salt, pepper and nutmeg. Note: This will make about 4 layers of sweet potatoes and you want the top layer to have the butter/cheese as well.

5. Once the layers have been packed firm, you want to pour the cream around the perimeter and until it starts to leak through the top of the potatoes.

6. Cover with aluminum foil. Place the pie dish on a cookie sheet to prevent any spills or drips from getting your oven dirty. This dish does have a tendency to ooze over the sides.

7. Bake at 350 degrees for an hour. After the hour has passed, for 5 minutes, turn the oven to the broiler setting, remove the foil and broil. This will crisp up the potatoes.

8. Let cool for approximately 10 minutes. Cut like a pie and serve.

Sweet Potato Dauphinois, 5.0 out of 5 based on 1 rating

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Comments, Rating & Reviews

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  1. By Jude DeWitt | January 15, 2012

    This is THE most delicious recipe for sweet potatoes that I have ever prepared. I was looking for something “different” and something that was diabetic “friendly”. I prepared this recipe and it looked lovely, smelled wonderful, and I have been craving the leftovers all week –luckily I made a double batch! Thank you for such an easy and delicious side dish. I’m gonna be looking for more reasons to make it OFTEN!

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    • By molly | January 18, 2012

      Oh Jude, this is GREAT news! Isn’t it sooo good?? I can smell it bubbling in the oven as I type. Enjoy the leftovers, my friend! ^Kelly

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  2. By Linda Hartmann | November 19, 2012

    This is sooo worth the calories! It is delicious and a great way to serve sweet potatoes. My favorite of all time.

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  3. By Greg Johnson | November 23, 2012

    This was a new adventure for me this Thanksgiving. I finally found Gruyere at Costco. They had one left and it was expensive. Neither Kroger nor Meijers had any. This cheese is kind of funky… more smelly than other cheeses.

    The dish… I had 4 potatoes. I filled up 2 pie plates with sweet potato slices, butter and Gruyere and had potatoes to spare. I could get only 3 layers in, not four.

    The verdict… The cheese still smelled a little funky after cooking, but it was delicious. It’s great to have a sweet potato dish that is not sickeningly sweet. I loved it. I liked the crispy grilled crust with sweet potato and cheesy gooey goodness underneath. The saltiness tops it off nicely. Well done, Caitlin… as usual.

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