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Sweet Potato & Smoked Garlic Dauphinoise
- 1 litre Millac Gold Single
- 3 kg sweet potatoes
- 30g chopped smoked garlic
- 1 bunch lemon thyme
- 150g Cheddar cheese
- sea salt & freshly ground black pepper
Place the Millac Gold Single, garlic, lemon thyme and seasoning in a heavy bottomed pan on the stove and bring to the boil.
Remove from the heat and stir in the Cheddar cheese.
Pass through a fine chinoise.
Peel and slice the potatoes.
Layer the potato slices in a serving dish, covering each layer with the smoked garlic cream.
Bake in a hot oven at 180°C for 45 minutes.
Allow to cool slightly before serving.