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.
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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
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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.
Nutrition
- 336kcals Calories
- 11.7g (7.3g saturated) Fat
- 9.8g Protein
- 43.5g (5.7g sugar) Carbs
- 4.7g Fibre
- 0.3g Salt
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