Sweet Potato Dauphinoise

Number of Portions
Sweet Potato Dauphinoise


- 1.2 lt milk
- 2 garlic cloves, crushed
- 1 tsp Ground Nutmeg
- 500 ml double cream
- 1.2 kg sweet potatoes
- 1.2 kg white potatoes
- Sea Salt to taste
- Ground Black Pepper to taste


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

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

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. 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.

Delicious served with chicken or turkey and green beans.

Products used in this recipe: