Healthier dauphinoise potatoes
- November 2011
- 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.
- 11.7g (7.3g saturated)
- 43.5g (5.7g sugar)
- 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
- 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.
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