This is one of my very favorite creations, it combines the richness and texture of dauphinoise potatoes (basically French for scalloped potatoes) with the sweet and earthy taste of the traditional midwestern sweet potato dish. Don’t let the ingredients scare you, this dish isn’t overpoweringly sweet, but a nice blend of many flavors. It is very important with this dish that you make it the day before you need it, as it needs to sit overnight and then get reheated. But I’m getting ahead of myself.
Preheat the oven to 425.
Firsts step is to get the sauce going. This amount makes just enough sauce for the entire dish, but if you want to go heavy feel free. In my experience, you can’t have enough sauce with this dish. In a heavy bottomed sauce pan combine:
1 pint Heavy Cream
1 sm. jar Marshmallow Fluff
2 cloves Garlic, smashed
1/2 tsp. Salt
1/4 tsp. Pepper
2 Bay Leaves
1/4 tsp. Nutmeg
1/4 tsp. Cinnamon
Bring this mixture to a boil, then turn the heat down and simmer the mix for an additional 5-6 min until nice and thick. Then whisk in:
1 heaping cup Shredded Swiss Cheese (any cheese will work, but I especially like this one.)
Stir constantly until the cheese is fully melted into the rest of the sauce. Try some, it’s delicious! Finish the sauce with 1 T Lime Juice and it’s good to go.
While you’re waiting for your sauce to thicken, peel and slice thin:
3 large Sweet Potatoes.
Keep the slices in water to avoid oxidation and discoloration. Once you have all your slices, drain the slices well before you put them in the pan. To much water left on the slices will thin out the sauce and make your overall dish less creamy.
All right, now you’ve got your sauce and your sliced potatoes, let’s put this together! Lightly grease a 9 x 13 baking dish. Start with a ladle full of the sauce in the bottom of the dish, then layout the Sweet Potatoes until they cover the bottom of the dish. Sprinkle lightly with Salt and Pepper.
Repeat until you’ve filled the pan or until you’ve run out of ingredients. Note, in this recipe it’s far better to be conservative with the sauce at first and have to lay it on thick at the end versus starting off heavy and having to skimp later. Heavy sauce on the top will make it’s way down to the bottom as it cooks, but it won’t make it’s way up.
Cover with foil and bake for 40-45 minutes or until a knife easily penetrates the middle of the dish and the potatoes are done. Remove from oven.
Here’s the crucial part that raises this overall dish from really good to amazing. As soon as the potatoes are out of the oven you need to weigh down the Dauphinoise. The easiest way to do this is to place the pan on a cookie sheet to catch any spills, place a piece of wax paper over it, then take an identical baking dish and lay it on top of the hot ‘taters. Put in about 5 lbs. of weight and refrigerate overnight.
The next day, remove the weight, cover with more shredded cheese and reheat in a low (325) oven until the cheese is golden brown and the sauce is bubbly. Cut into squares and serve.