Sweet Potato and Blue Cheese Dauphinoise

Sweet Potato and Blue Cheese Dauphinoise

This Sweet Potato and Blue Cheese Dauphinoise is my most recent sweet potato creation, but definitely one of my best. Decadent and creamy, this vegetarian friendly dish would make a lovely addition to your Christmas lunch, either as a side or as a main dish for the veggie's in your house. I also have it on good authority it's a very 'hygge' dish. Hygge (pronounced 'Hue Gah') is a Danish word (although the Norwegians argue it's originally from them), that's very 'in' at the moment. It basically means creating an elevated state of cosiness....think people close to you, woolly socks, warm fire, candlelight...and most importantly comfort food. This dish most certainly ticks the comfort food box!

The blue cheese and Parmesan contrast so well with the sweetness of the potatoes and the creaminess of the sauce and I would be more than happy to eat a bowlful of this for dinner with nothing else. In fact, I did just that with the leftovers. I used some award winning Blacksticks Blue cheese in this recipe, which was kindly sent to me to try, but stilton would work well too. If you have lots of cheese hanging around from Christmas Day, why not use a mixture of cheeses and serve this up for your boxing day leftover feast?

Another bonus of this recipe is that it's made in one pan, so less washing up during the busy festive period. The dauphinoise recipes I've made in the past usually require you to part cook the sliced potatoes in the cream on the hob, before spooning into an ovenproof dish for the oven. Not this one! One shallow casserole dish is all you need.

I hope you enjoy this sweet potato dauphinoise as much as we did!

Sweet Potato and Blue Cheese Dauphinoise

TIPS FOR MAKING THE SWEET POTATO DAUPHINOISE:

  1. Slice the sweet potatoes as thinly as you can. If you have a mandolin use that.
  2. Try this dish with different herbs. Sage and rosemary would work well.
  3. Use leeks or shallots instead of onion if that's what you have.
  4. If you weren't serving this as a vegetarian dish, add some leftover Christmas ham.

OTHER SWEET POTATO RECIPES YOU MIGHT LIKE:

  1. Sweet Potato Fish Pie from Taming Twins
  2. Sweet Potato and Butter Bean Burgers from Munchies and Munchkins
  3. Mexican Sweet Potato and Puy Lentil Mole from Tinned Tomatoes
  4. Sweet Potato, Chickpea and Spinach Curry from me!
Sweet Potato and Blue Cheese Dauphinoise

SWEET POTATO AND BLUE CHEESE DAUPHINOISE




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Sweet Potato and Blue Cheese Dauphinoise
A creamy one pan sweet potato and blue cheese dauphinoise recipe made with award winning Blacksticks Blue Cheese
Ingredients
  • 1 Large Sweet Potato, peeled and sliced thinly
  • 1 Onion, sliced thinly
  • 2 Garlic Cloves, chopped
  • 2 Sprigs of Thyme, leaves only
  • 400ml Double Cream
  • 75g Blue Cheese, crumbled
  • 75g Parmesan, grated
  • Salt and Pepper
Instructions
Step 1: Preheat the oven to 200c.Step 2: In a large shallow casserole gently fry the onion, garlic and thyme for 5 minutes until soft. Pour in 300ml of the double cream and half the parmesan, reserving the rest until later.Step 3: Place the sweet potato slices into the pan, pour over the reserved cream and sprinkle over the reserved parmesan and crumbled blue cheese. Let it gently bubble away on the hob for 20 minutes before placing in the oven for 30 minutes to brown on top. Step 4; Make sure the sweet potato is cooked through by piercing with a sharp knife. If it's not then cover with foil and place back in the oven, checking every 5 minutes or so.

Details
Prep time: Cook time: Total time:
Yield 6 as part of a roast

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Sweet Potato and Blue Cheese Dauphinoise

Sweet Potato and Blue Cheese Dauphinoise


If you enjoyed this Sweet Potato and Blue Cheese Dauphinoise then make sure you check out my Sweet Potato and Butter Bean Stew... I'm on a roll with sweet potatoes at the moment!

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2 comments:

  1. This looks so good Beth! YUM. Thanks for linking to my recipe x

    ReplyDelete
  2. Oooooh I love cheese. Combining it with sweet potato is just perfect. I'm sure this tastes great.

    ReplyDelete

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