Sweet Potato Dauphinois

Sweet Potato Dauphinois

Here begins the stand-out recipe on our family’s Thanksgiving Day menu. The rich and nutty flavor of this supersimple Sweet Potato Dauphinois will have your entire family looking forward to gobbling it up year after year.

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

Cooking-With-Caitlin-dauphinois-1

sweet potato dauphinois ingredients

  • 3 large Sweet Potatoes
  • 1 cup Gruyere cheese, shredded
  • Salt + Pepper to taste
  • 2-3 cups Heavy Whipping Cream
  • 1/2 cup Butter
  • 1 Tbsp. Nutmeg

sweet potato dauphinois recipe instruction

  1. Preheat the oven to 350 degrees.
  2. Clean and thinly slice the sweet potatoes into rounds (certainly this can be done by hand, but a mandolin is very helpful).
  3. Generously grease a dish with the butter.
  4. Spread a layer of sweet potatoes onto the bottom of the dish. Pinch off small nuggets of butter onto the sweet potatoes, about 1 Tbsp. of butter per layer. Sprinkle the finely shredded Gruyere, a pinch of salt, pepper, and nutmeg onto the potatoes next. Continue layering until all the potatoes are used. Make sure the very top layer is one of butter and cheese.
  5. Once the layers have been packed firmly, pour the cream around the perimeter until it starts to leak through the top of the potatoes.
  6. Cover with aluminum foil. Place the dish on a cookie sheet to catch any spills or drips, as this does have a tendency to ooze over the sides.
  7. Bake for an hour. After the hour has passed, set the oven to broil, remove the foil from the dish, and broil for 5 minutes to crisp the potatoes on top.
  8. Let cool for approximately 10 minutes. Scoop and serve.
Sweet Potato Dauphinois, 4.5 out of 5 based on 2 ratings

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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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