A classic French side dish from the Dauphiné region in south-eastern France, traditionally made with sliced potatoes baked in cream. This recipe uses sweet potatoes baked in cream and milk until golden brown, their subtle flavour enriched with Gruyère cheese, garlic, salt, and the peppery notes and warm spices of Quatre Épices.
Ingredients
4 tbsp salted butter, room temperature
1kg sweet potato, peeled and cut into ½cm-thick rounds
