Sweet Potato Dauphinoise
This is a recipe that I hold dear to my heart and have had a part in developing. I will say that this is not an easy project, it takes quite a bit of time, but it is a showstopper if you nail it. Every time I have put this on a menu it has proven to be a classic.
Ingredients
2-3ea- large, sweet potatoes, shave to about an 1/8 of an inch
1 C- shaved shallots
1ea- large bulb of fennel. Shaved thin
2 C- parmesan Reggiano
2 Q- heavy cream
Salt and pepper
- Tools
2-inch hotel pan
Measuring utensils
Mandolin
Parchment paper
Foil
Method
- Spray the hotel pan thoroughly. Cut a sheet of parchment paper to fill the bottom of the hotel pan, place the sheet in the pan and spray again. In a Z motion for top to bottom drizzle in heavy cream.
- For the remainder of this recipe repetition is all it takes.
-season the sweet potatoes and shingle them into the pan slightly overlapping, trimming them to fit is fine.
-evenly distribute shallot, fennel and parmesan shavings, keeping in mind we need to make it through several layers.
- add heavy cream and repeat the first two steps until the pan is full. - Cut another piece of parchment to fit the top of the dauphinoise and with something that size or the bottom of another pan press the whole thing down as much as possible.
- Cover with foil and place in a 375-degree oven for 1 hour. Afet an hour has passed check and see how it’s doing. This will differ from oven to oven. If the potatoes are cooked through, uncover and put back in the oven to caramelize and reduce the cream a bit more.
- Adding more parm in this step is also recommended. Once tacky and your whole house smell like this, let it hang out uncovered for about an hour. If you want it to hold up when cut, prepare a day prior to ensure that.