My mum made a classic potato gratin dauphinois for Christmas Eve dinner. IT.WON.RAVES.I swear I saw guests on the brink of fighting each other over the last bit (I won’t point fingers nor name anyone in particular, I just want YOU to know that I saw what happened!)
That’s something I would have never expected.
I don’t mean to diminish my mom’s cooking, but a gratin dauphinois is a pretty simple dish — potatoes cooked/baked in a milk mixture and topped with some cheese. Easy.
Apparently, just a very few ingredients deliver an irresistible creamy potato side dish that almost caused a brawl between two gentlemen. Who knew?
What I actually knew - right away - was that I wanted to make a gratin dauphinois using sweet potatoes, instead of regular potatoes.
An American twist on a French classic.
What came out of the oven was a decadent, ridiculously good, oozing with flavor, kinda healthish, side dish.
Yes, there’s some butter and some cheese, but more importantly there are tons of melt-in-your mouth sweet potatoes, so delicious and so good for you.
Plus, a serving of this sweet potato gratin dauphinois goes a long way.
Just make sure to prepare enough for your whole crew or, next thing you know, a brawl might start in your dining room.
Sweet Potato Gratin Dauphinois Print this recipe!
Adapted from Mastering the Art of French Cooking
2 lbs / 900 gr sweet potatoes, peeled and sliced 1/8-inch thick
1 garlic clove, halved
2 cups / 500 ml milk (your choice of milk, I used “regular” milk)
½ cup (1 stick) / 4 oz / 113 gr butter
¼ teaspoon freshly grated nutmeg
1 teaspoon fine grain sea salt
Freshly ground pepper to taste
1 cup / 3 oz / 85 gr grated Gruyère cheese (or other good tasting cheese)
Preheat oven to 375°F (175°C) and place a rack in the middle.
Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Set aside.
In a large pot, heat milk and butter over medium heat until bubbles form around edge.
Add sweet potatoes, nutmeg, salt and pepper, bring to a simmer and cook on low for 10 minutes.
Transfer sweet potatoes and milk to the baking dish and sprinkle with Gruyere.
Bake in the oven (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender, milk has been absorbed and top is bubbling and brown, about 1 hour and 15 minutes.
One serving yields 274 calories, 17 grams of fat, 25 grams of carbs and 7 grams of protein.