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Sweet Potato Dauphinois Print

Sweet Potato Dauphinois

Serves 4

Instead of chorizo sausage, keep this vegetarian by sprinkling grated ginger between the layers of sweet potato.


3 medium (900g) sweet potato, peeled and sliced (2mm thin)
1 garlic clove, crushed
100g chorizo sausage, finely sliced
150ml cream
50ml milk
25g butter, cubed
Salt and freshly cracked black pepper

Preheat oven to 180ºC.

Method

  1. Grease a 30cm x 20cm ovenproof dish and cover the base with overlapping slices of potato. Season between layers with salt, pepper and garlic.  Cover each layer with a few slices of chorizo.
  2. Mix the cream and milk together and pour some over each layer.
  3. Repeat the layers with the remaining ingredients and finish with a few slices of chorizo placed over the top.
  4. Lightly fleck the surface with butter.
  5. Cover with a lid (or parchment paper then foil, which stops the paper flying off in a fan oven).
  6. Bake for 1¼ hours.  Remove the paper and foil and bake for a further 10 mins until just catching colour on top.

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