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Gratin Dauphinois with Sweet Potatoes https://www.metro.ca/userfiles/image/recipes/gratin-dauphinois-patates-douces-6034.jpg PT20M PT1H00M PT1H40M
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.
6
1 lb (450 g) potatoes 1/2 lb (225 g) sweet potatoes 1/2 tsp. (7 mL) Salt 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
Gratin Dauphinois with Sweet Potatoes

Gratin Dauphinois with Sweet Potatoes

Rate this recipe
1 Vote
  • Gluten-free
6
servings
0:20
Preparation
1:00
COOKING
1:40
TOTAL TIME

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Ingredients

  • 1 lb
    (450 g)
    potatoes
  • 1/2 lb
    (225 g)
    sweet potatoes
  • 1/2 tsp.
    (7 mL)
    Salt
  • 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
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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