Sweet Potato Dauphinoise


The stunning colour and mellow taste of these sweet potatoes make for a real treat, enhanced only by the glory that is melted cheese. You can use Sweet Potatoes, Purple Potatoes or even standard potatoes.


Here's how you do it

1.       Ok, first, let’s peel the sweet potatoes.

2.       Next, chop the sweet potatoes into thin rounds.

3.       Now get an oven proof dish and place a layer of sweet potatoes at the bottom.

4.       Drizzle a little cream over the layer and sprinkle on a handful of cheese.

5.       Now add another layer of sweet potato and continue the potato, cream, cheese layering until you have run out of sweet potato.

6.       Top with a generous layer of cheese and a flurry of cracked black pepper.

7.       Now, cover with foil and place the dish in the oven and bake at 180 degrees for 20 minutes, then uncover and bake for an additional 20 minutes, to allow the cheese to become golden.

8.       Check your potatoes are cooked through by sliding a knife through the layers, there should be little to no resistance.

9.       Leave to cool for ten minutes before serving.

If sweet potatoes are not in season, regular potatoes work beautifully as a classic dauphinoise - waxy potatoes will hold their shape more, floury potatoes will just become softer, so it is simply down to preference and of course, what potatoes you have in the house! Perfect any time of year, this dish is particularly welcoming as comfort food when the temperature drops and the sun arcs lower.

The dish works well as a side to roast lamb, quality sausages, the Sunday roast or a vegetable stew with dumplings. Dumplings. The ultimate comfort food prerequisite.


  • 1kg of purple sweet potatoes (or regular sweet potatoes or even just regular potatoes)
  • 250ml single cream (My Farm Shop’s single cream is divine)
  • 350g mature cheddar cheese, grated
  • Cracked black pepper

What’s in this recipe