A classic French side dish from the Dauphiné region in south-eastern France, traditionally made with sliced potatoes baked in cream. This recipe uses sweet potatoes baked in cream and milk until golden brown, their subtle flavour enriched with Gruyère cheese, garlic, salt, and the peppery notes and warm spices of Quatre Épices.
4 tbsp salted butter, room temperature
1kg sweet potato, peeled and cut into ½cm-thick rounds
2 cloves garlic, minced
2 cups pure cream
2 cups full-cream milk
1 tsp Gewürzhaus Pyramid Flake Salt
2 tsp Gewürzhaus Quatre Épices
200g Gruyère cheese, grated
Preheat oven to 180°C (fan-forced).
Grease a deep baking pan (33 x 20cm) with butter.
Place sweet potato pieces, garlic, cream, milk, salt and Quatre Épices into a large saucepan.
Bring to a simmer over medium heat, stirring often. Cook for 4-5 minutes, until the potatoes are tender but still slightly firm.
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.
Layer the remaining potato pieces, then pour the cream mixture over the pan, stopping just below the second layer. Cover with the remaining Gruyère.
Bake for 35-40 minutes until golden brown. Let cool for 15 minutes before serving.