Taking a leaf from the Americans and their typical Thanks Giving meals, I am particularly drawn to the inclusion of sweet potato dishes as a rich and delicious side to roast turkey. So much so that I decided to add this tradition to our Christmas Day feast, creating a creamy Dauphinoise of sweet potato layered with caramelised red onion chutney.
Usually, I use sweet potatoes with orange flesh just because I like the colour but on this occasion, our local grocery shop only had the white-fleshed variety available. They taste much the same, so use whichever you can find.
The English Provender Caramelised Red Onion Chutney I use is delicious – it has the classic sweet, rich flavour of red onions caramelised in Muscovado sugar and Bramley apples, with a savoury sharpness from the balsamic vinegar and molasses.
A traditional Dauphinoise recipe calls for a time-consuming arrangement of raw sliced potatoes neatly layered into a dish, covered with warm cream and milk and then baked for at least an hour, usually longer. But my recipe is based on an easier version in which the potatoes are gently cooked in the warm cream and milk to soften before being quickly tipped into a baking dish and popped into the oven. That said, because we are adding caramelised red onion chutney through the dish, we need to transfer the parboiled sweet potato slices in three or four batches rather than all at once.
Sweet Potato Dauphinoise with Caramelised Red Onion Chutney
- 300 ml double cream
- 300 ml full fat milk
- 5 cloves garlic crushed or very finely chopped
- 1/4 tsp freshly grated nutmeg to taste (optional)
- 1 kg sweet potato peeled and thinly sliced (about 3mm thick)
- 100 g English Provender Caramelised Red Onion Chutney
- 1 tbsp freshly grated parmesan cheese to taste (optional)
A mandolin makes quick work of slicing the potatoes thinly and evenly, but it’s not difficult by hand.
English Provender’s Caramelised Red Onion Chutney is perfect for this dish, but you could use homemade caramelised onions if you prefer.
I used white-fleshed sweet potatoes on this occasion, as they were available locally but have also made this dish with the orange-fleshed kind, which gives a prettier colour to the finished dish. The taste is much the same.
In a large sauce pan place the double cream, milk, garlic, nutmeg, salt and pepper on a gentle heat.
Preheat the oven to 170C.
Add the sweet potato slices into the hot cream and milk and simmer for 15 minutes, until the potato slices have softened a little.
Use a slatted spoon or tongs to transfer about a quarter of the potatoes into an oven dish, arranging them so they’re reasonably flat.
Dollop a third of the caramelised onions across the potatoes.
Repeat to add two more layers of sweet potato followed by chutney, before topping with the final layer of sweet potato.
Pour or spoon the remainder of the thickened cream and milk over the potatoes.
If using, grate fresh parmesan over the surface.
Transfer to the oven and bake (uncovered) for 30-40 minutes.
Check if done by inserting a knife into the dish; the potatoes should feel soft all the way through.
If you need time to finish other elements of the meal, this dish will stay hot for several minutes before serving, especially if you pop a lid on.
Leftovers can be reheated in the oven the next day and are particularly good with leftover roast meats or with a boiled ham.
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Kavey Eats was commissioned to develop and publish this recipe by English Provender.