Dauphinoise is a classic creamy dish that lends itself to reinvention. Here @daddy_cooks_food substitutes sweet potatoes along with chestnut puree and artichoke hearts.


Serves 3-4

  • A little extra for the baking dish
  • 400g of peeled sweet potatoes
  • 280g jar of artichoke hearts
  • 170ml double cream
  • 100g of chestnut puree
  • clove of garlic
  • 40g of grated gruyere cheese
  • 50ml water


Preheat your oven to 200°C/180°C fan. Mix the double cream with the water, garlic, thinly sliced, and the chestnut puree. Whisk until smooth.

Slice the sweet potatoes into thin rounds. Drain the artichoke hearts and slice them into pieces.

Butter an ovenproof dish (20cm square) and layer a third of the sweet potato on the bottom. Spread half the artichoke on top, then another third of sweet potato, the other half of the artichoke, then the remaining third of the sweet potato. Pour the cream and puree mixture evenly over the top. Top with cheese.

Put the dish in the oven for 40 mins, checking periodically and covering the top with foil once it has gone golden brown so that it doesn’t then burn.

To get the desired level of browning on your dauphinoise, why not pop it in a three-oven range cooker where you can easily switch between grill or oven functions.

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