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• Vegetables
• Sweet Potato Dauphinoise

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• Serves 4
• Easy
• Cook 1 hour 30 mins
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Ingredients

• 450 ml (3/4 pint) milk
• 1 garlic clove, crushed
• 1/2 tsp Schwartz Nutmeg Ground
• 200 ml (7 fl oz) double cream
• 450 g (1 lb) sweet potatoes
• 450 g (1 lb) white potatoes
• Salt and Pepper

A rich and creamy potato dish made with both sweet and white potatoes.

Method

Step 1

Pre-heat the oven to 200°C, 400°F, Gas Mark 4.

Step 2

Simmer the milk, along with the garlic and Nutmeg, in a pan for 5 minutes. Add the double cream, stir and remove from the heat.

Step 3

Peel both the sweet and the white potatoes and slice thinly. Layer the potatoes in a large ovenproof dish, seasoning with salt and pepper after each layer has been completed.

Step 4

Pour over the milk mixture and bake for 1 hour 15 minutes, pressing the potatoes down with the back of a wooden spoon, every 20 minutes.

Step 5

Delicious served with chicken or turkey and green beans.

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