Sweet Potato Spinach Dauphinoise

You know this is a casserole, with a fancy name.  This dish was kind of an accident.  I made sweet potato dauphinoise and I made spinach.  When my husband overheated them on the same plate, they ran together and he said that’s how I should make it next time – so here it is, Sweet Potato Spinach Dauphinoise!

Sweet Potato Spinach Dauphinoise

Sweet Potato Spinach Dauphinoise

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Yield: Serves 6-8

Ingredients

  • 2 cups plus 2 TBSP heavy cream
  • 3 cloves garlic pressed
  • A few sprigs of thyme
  • 1 bay leaf
  • 1 lb spinach cooked, drained, and squeezed dry slightly
  • 2 lbs sweet potatoes, peeled and very thinly sliced (I do mine in food processor)
  • 2 1/2 cups grated Gruyere cheese (or a combo of Swiss and a little Parmesan)
  • Salt and pepper

Instructions

  1. Heat oven to 350.
  2. Butter the inside of a 10x15x2 baking dish.
  3. In a large pan on low heat, place 2 cups cream, garlic, thyme, and bay leaf. Heat until steamy. Remove from heat.
  4. Remove bay leaf and thyme, add sliced potatoes, spinach, 2 cups of the cheese, and salt and pepper. Mix well.
  5. Pour the potatoes into the baking dish and smooth them down.
  6. Combine remaining 2 TBSP cream, and 1/2 cup cheese. Sprinkle over the top.
  7. Bake for about 1 1/2 hours until potatoes are very tender and the top is browned and bubbly.
  8. Let sit 10-15 minutes.
http://www.centexcooks.com/sweet-potato-spinach-dauphinoise/

This is the whole casserole.  The dark areas on top are spinach, so don’t let that concern you when you make it.  As Mario Batali (Molto Mario) says that there’s a fine line between overcooked and perfect, and it’s the cook’s call!

Sweet Potato Spinach Dauphinoise