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Sweet potato dauphinois with tarragon

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A very gourmand side dish that you can enjoy year long. Taking from the French classic "Pommes de terre Dauphinoises", this is a very basic and similar recipe simply using their sweeter cousins. Sweet potatoes hold a treasure trove of benefits, they promote gut health and will boost your immunity. They are also packed in fiber, good for transit and circulation. If you follow the Blood Type Diet, most dairy and sweet potatoes are beneficial, so that's a winner. If you are dairy free, you can use olive oil or any cream alternative. Also, this recipe works well without extra cream (but who wouldn't want extra cream?) as sweet potatoes have a very moist and tender flesh that will become tender and velvety cooked through.

Serves 4
Very simple
Prepare in 15 minutes, cook in 1 hour

Preheat your oven to 150C.

Prepare your ingredients:

  1. With a mandoline, finely slice the sweet potato and set aside.
  2. In a bowl, mix together the cream, garlic and salt.
  3. Finely mince the tarragon and set aside. 

Assemble the Dauphinoise:

  1. Grease an ovenproof dish with a small knob of butter.
  2. Place a few slices of butter at the bottom of the dish to roughly cover the base.
  3. Start layering the sweet potato slices, slightly overlapping them, like fallen dominos. Repeat process to cover 3 layers. Add butter slices, and pour some of the garlicky-cream.
  4. Repeat process until you've used up the potatoes.
  5. Top with the cheese. Bake in the oven for 1 Hour.

 

If you prefer a lighter version, skip the cream and make a tarragon oil by blending 1 part tarragon leaves, 2 garlic cloves, salt and 2 parts olive oil until smoothe. When the baked sweet potatoes are ready, simply drizzle the oil on top. 

  • 4 sweet potatoes
  • 2 garlic cloves
  • 4 sprigs of Tarragon, leaves picked
  • 1 cup of cream
  • 2-3 tbsp real butter
  • 1 tsp Sea salt
  • A handful of Pecorino, grated
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