More Sweet Potato Dauphinoise

Sweet Potato Dauphinoise – amazing soft and creamy layered sweet potato, bacon, cream and garlic with a smattering of cheese on top. What is not to love!


Sweet Potato Dauphinoise


  • 3 medium sweet potatoes (weight approx 450 gm)
  • 300 ml cream
  • 2 garlic cloves (crushed)
  • 4 rashers of chopped bacon (we use smoked streaky)
  • 1 onion (sliced finely)
  • salt and pepper to taste
  • 1 tbsp fat/lard
  • grated cheese (optional)


  1. Peel and very finely slice sweet potatoes. I use quite a sharp knife as I don't have one of those ingenious potato slicers (mandoline)... yet!
  2. Layer slices into a pot steamer and steam for about 10 mins until sweet potato is soft but not falling apart completely.
  3. While sweet potato is steaming, gently fry the onions in fat until slightly softened, add bacon bits, continue frying until bacon colours and onions are even softer.
  4. Add crushed garlic and fry for a couple more minutes.
  5. Add cream to pan and heat - keep stirring until cream is hot but not bubbling.
  6. Add salt and pepper to taste.
  7. Grease a baking dish, I use one that is 6 x 9 inch, add a third of the cream/bacon mix to the bottom and spread around.
  8. Layer half the sweet potato on top, follow by another third of the cream/bacon mix.
  9. Layer rest of sweet potato on top, followed by last third of the cream/bacon mix.
  10. If you wish, sprinkle light layer of cheese on top.
  11. Put into oven for 30 minutes, I cook at 175 degrees Celsius (fanbake). You may need to check and cover with tin foil if cheese is getting to brown.
  12. Leave to stand for a few minutes before serving.



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