Sweet Potato Dauphinoise

Directions

1. Preheat oven to 180°C (fan-forced).

2. Grease a deep baking pan (33 x 20cm) with butter.
3. Place sweet potato pieces, garlic, cream, milk, salt and Quatre Épices into a large saucepan.
4. Bring to a simmer over medium heat, stirring often. Cook for 4-5 minutes, until the potatoes are tender but still slightly firm.
5. Use a slotted spoon to move half the potato into the greased baking pan, arranging pieces in an even layer. Top with half the Gruyère.
6. Layer the remaining potato pieces, then pour the cream mixture over the pan, stopping just below the second layer (discard any leftover cream). Cover with the remaining Gruyère.
7. Bake for 35-40 minutes until golden brown. Let cool for 15 minutes before serving.