Sweet Potato Dauphinoise With Caramelised Red Onion Chutney

77 comments

PARTNEREDPOSTTaking 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 Onion Chutney on Kavey Eats by Kavita Favelle (1)

Sweet Potato Dauphinoise with Caramelised Red Onion Chutney

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 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)
  • salt
  • pepper
  • 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)

Recipe Notes

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.

Instructions

  • 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.

Sweet Potato Dauphinoise with Caramelised Onion Chutney on Kavey Eats by Kavita Favelle (2)

Save this recipe to Pinterest using this handy collage:

Sweet Potato Dauphinoise with Caramelised Red Onion Chutney on Kavey Eats by Kavita Favelle (Collage)

Kavey Eats was commissioned to develop and publish this recipe by English Provender.

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77 Comments to "Sweet Potato Dauphinoise With Caramelised Red Onion Chutney"

  1. Camilla

    I don’t make Dauphinoise Potatoes nearly often enough and your recipe sounds lush and perfect with the Provender caramelised chutney which you will usually find in our fridge door:-)

    Reply
    kaveyeats

    Yes, we love to keep caramelised onion chutney on hand, as an extra richness of flavour and saves me having to spend an hour or two peeling, slicing and caramelising onions!

    Reply
  2. Mahy

    Oh this looks like pure comfort! I am craving it just looking at the photos–and that blue pot is super cute! I need to make this for the Holidays!

    Reply
    kaveyeats

    Thanks Mahy, the pot and plates are from a Denby range that we received from a whole bunch of friends for our wedding well over 2 decades ago. I’d almost forgotten about them for soooo many years but have been using the set again recently as I love it.

    Reply
  4. kaveyeats

    Yes, I think it’s a really good choice for Christmas or Thanksgiving but I think it’s also one to enjoy anytime, if you fancy a sweet, rich side.

    Reply
  6. Lucy Parissi

    I love caramelised red onion chutney – especially in burgers or as a pizza topping. This looks so rich and delicious I bet it would be super popular as a festive dish. Yum!

    Reply
    kaveyeats

    Yes, I think so. I’d happily eat it anytime but I can particularly see it as a perfect choice for Thanksgiving or Christmas.

    Reply
  7. kaveyeats

    Aah, well I hope you try it and love it, in that case. It’s a really nice way to lift a dauphinoise and make it a little different.

    Reply
  8. Becca

    Oh Kavey this looks goooooorgeous! I’m a sucker for dauphinoise. LOVE the idea of adding those little dollops of chutney, bet that adds so much flavour!

    Reply
    kaveyeats

    It really does, there’s something about savoury sweet onion chutney in a savoury sweet potato dauphinoise that just works soooo well!

    Reply
  9. Amanda

    I’ve never tried chutney, but I can see that I need to look for this. It sounds delicious! When you find a quality product, there is no need to make it yourself. What a time saver! I would never have thought of using sweet potatoes with the onions. Yum!!

    Reply
    kaveyeats

    I totally agree! I love to make home made chutney (and pickles and jams and jellies too) but I’m not at all against using shop bought when the quality is good. It can be such a time saver!

    Reply
  11. Lisa Feinson

    We’ve recently found that Tex liked the red onion chutney. This is a Good Thing. I think I can make this for New Year’s day! (And if he doesn’t like it, well….I’m sure I can eat ALL OF IT.)

    Reply
    kaveyeats

    Oh I hope he likes it! You could also make my previous recipe with caramelised onion chutney instead of tomato and chilli chutney, that one is a cheese quiche. So good!

    Reply
  13. Miracle Max

    I adore potato dauphinoise, and this sounds like a delicious alternative. I have so many jars of onion chutney that I could do with using up before the new year so I’ll be giving this a go. Jo x

    Reply
  14. StressedMum

    I love dauphonoise potatoes never had it with sweet potatoes though I definitely need to try this and I love caramalised onion chutney (I have it in a cheese sandwich as well ) and I bet these go so well together

    Reply
  15. Sarah Bailey

    Ahh, this looks so wonderfully creamy and delicious and the addition of the carmelised red onion chutney must add such a wonderful savory layer of flavor. I really must try this! x

    Reply
    kaveyeats

    Thanks Sarah, yes the chutney adds a lovely sweet sharp savoury element. Let me know how you like it!

    Reply
  18. Jodie

    This looks lovely! I’ve never tried chutney at christmas. Notice sweet potato recipes are all the rage at the moment too! Tried mango chutney which is nice for takeaways which i like x

    Reply
    kaveyeats

    It’s such a classic element of a cheese board here, but also great in sandwiches as well. I love using it cooking too. Mango chutney is great too, and lots of other Indian pickles and chutneys! If you need recipes for those, do visit my mum’s site at Mamta’s Kitchen.

    Reply
  19. kaveyeats

    Yeah same here but we make dauphinoise regularly and I just suddenly thought how good it could be as a special side!

    Reply
  25. Rachel

    Oh this does look just incredible, I adore anything chutney and have never used one like this, so definitely something to look out for a give a try too x

    Reply
  28. Baby Isabella

    We prefer sweet potatoes over normal ones and agree they definitely add a new dimension to turkey dishes. The English Provender Caramelised Red Onion Chutney sounds wonderful!

    Reply
  29. kellie

    This sounds absolutely and utterly gorgeous Kavey. I have made trad potatoes dauphinoise with the simmering method and it is a winner, if a tad messy! The addition of the chutney balances the richness beautifully

    Reply
  31. kaveyeats

    I’ve done the same with regular potato dauphinoise too, also good. This time I really fancied sweet though!

    Reply
  32. Tanya

    I love Dauphinoise Potatoes, haven’t had them in so long though. Definitely need to make some soon, bet they taste great with the chutney

    Reply
  33. Charli Bruce

    I haven’t had Dauphinoise Potatoes in SO long… Totally craving them now! Bet they would taste amazing with the chutney, definitely a recipe I have to try x

    Reply
  34. Debi

    This sounds like a lovely side dish that my whole family will love. I’ve never seen that chutney but I will keep an eye out for it, as it sounds delicious. We have a market near me that sells this type of product, so I’ll look there.

    Reply
    kaveyeats

    Thanks Debi, hope you can find a suitable chutney in your local area, if not you can use caramelised onions or homemade onion chutney instead.

    Reply
  35. Cindy Gordon

    THIS looks delicious! I am still looking for items for our Christmas dinner and I think I am going to add this to the menu! YUMMM

    Reply
  38. Andrea

    That’s a great idea to parboil the potatoes before assembling the dish. I love potatoes and onions. This sounds fantastic!

    Reply

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