Home > Healthy makeover recipes > Healthier dauphinoise potatoes

Healthier dauphinoise potatoes

Name: Healthier dauphinoise potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: French recipes
Ingredients: 250ml whole milk; 2 garlic cloves, 1 whole, 1 crushed; 2 large bay leaves; 5 fresh thyme sprigs, leaves picked, stalks reserved; 2 shallots, chopped; 1kg desirée potatoes; 200g half-fat crème fraîche; Good grating of nutmeg; 30g Gruyère, finely grated

Published: 31 Oct 11
Updated: 18 Mar 24

This low calorie version of the classic gratin dauphinoise recipe saves 332kcals and 36g fat per portion.

We also have another ‘slimmed down’ dauphinoise recipe for you to take a look at.

Easy
November 2011

Test kitchen approved

Serves 6
Takes 15 minutes to make, 50-60 minutes to cook, plus infusing

This low calorie version of the classic gratin dauphinoise recipe saves 332kcals and 36g fat per portion.

We also have another ‘slimmed down’ dauphinoise recipe for you to take a look at.

Nutrition: per serving

Calories: 336kcals
Fat: 11.7g (7.3g saturated)
Protein: 9.8g
Carbohydrates: 43.5g (5.7g sugar)
Fibre: 4.7g
Salt: 0.3g

Save recipe

Save

Save recipe Print

Rate

Ingredients

250ml whole milk
2 garlic cloves, 1 whole, 1 crushed
2 large bay leaves
5 fresh thyme sprigs, leaves picked, stalks reserved
2 shallots, chopped
1kg desirée potatoes
200g half-fat crème fraîche
Good grating of nutmeg
30g Gruyère, finely grated

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the milk, whole garlic clove, bay leaves, thyme stalks and shallots in a heavy-based pan. Bring to boiling point, then remove from the heat and leave to infuse for 1 hour.
Preheat the oven to 180°C/fan160°C/gas 4. Use a mandoline or knife to cut the potatoes into 5mm slices. Put the slices in a colander and run cold water over until the water runs clear. Pat dry with a clean tea towel.
Put the crème fraîche into a large mixing bowl. Strain the infused milk into a measuring jug, then slowly whisk it into the crème fraîche. Stir in the crushed garlic clove, then add the potatoes. Season, then toss to coat. Pour into a 2 litre gratin dish and sprinkle with the thyme leaves, nutmeg and cheese. Cover with foil, then bake in the oven for 35 minutes. Remove the foil, then cook for a further 15-20 minutes or until the top is golden brown and the potatoes are cooked through.