Gratin Dauphinois with Sweet Potatoes

Gratin Dauphinois with Sweet Potatoes
  • 6 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:40 Total Time


Add all
  • 1 lb
    (450 g)


  • 1/2 lb
    (225 g)

    sweet potatoes

  • 1/2 tsp.
    (7 mL)


  • 1 tsp.
    (5 mL)

    freshly ground black pepper

  • 1/2 cups
    (125 mL)

    extra-strong cheddar, grated

  • 2 cups
    (500 mL)

    35% cream

  • 2

    garlic cloves, thinly sliced

  • 1 Tbsp.
    (15 mL)

    thyme, chopped

  • 1 Tbsp.
    (15 mL)

    rosemary, chopped


Preheat the oven to 400°F (200°C).

Line a 9 in. x 9 in. (23 cm x 23 cm) dish with parchment paper.

Peel the potatoes, then slice 1/8 in (3 mm) thick using a mandolin.

Place half the sweet potatoes on the bottom of the prepared dish, spreading out over two or three rows. Add salt, pepper and sprinkle 1/2 cup (125 mL) of the cheese.

Top with a layer of potatoes, spreading over three or four rows, season and sprinkle 1/2 cup (125 mL) of the cheese.

Finish with a layer of sweet potatoes.

In a small saucepan, bring cream mixed with the garlic, thyme, and rosemary to a simmer, then pour over the potatoes, making sure the cream goes through all the layers.

Season and add the remaining cheese.

Cover with a sheet of buttered aluminum paper and bake for 1 hour.

Remove the aluminum for the last half hour of cooking.

Check the tenderness of the potatoes with a knife.

Allow the gratin to rest for 20 minutes before serving, or store in the fridge until serving time.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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