I love Dauphinoise, you may remember my Cheesy Pesto Dauphinoise from earlier this year which has become one of the most popular recipes on the blog. This time I made it with a twist and used sweet potatoes instead of regular potatoes. I added leeks and bacon for extra flavour and wowzer it is one of the nicest dishes I have made in ages.
Sweet Potato, Bacon & Leek Dauphinoise
You will need:
600g peeled sweet potatoes, sliced into 2cm rounds
3 rashers of smoked bacon, cooked and diced
2 small leeks, diced finely and sautéed until golden
400ml double cream
semi skimmed milk
75g grated cheddar cheese
salt and pepper
Preheat your oven to 200c. Place the sweet potato rounds into a pan of boiling water and simmer for 5 minutes. Now drain and place back in the pan, along with your cream and milk and season with salt and pepper, bring to the boil and simmer for a few minutes. Now stir through your bacon and leeks and pour ( carefully ) into an ovenproof dish. Try to ensure an even distribution of the sweet potatoes. Bake for 20 minutes until golden brown, remove from oven and sprinkle over your cheese. Return to the oven for 5 – 10 minutes until the cheese is bubbling and golden.
This is such an indulgent dish that it could be easily served alone with a large green salad.