Lighter dauphinoise potatoes
- October 2014
- Serves 6
- Hands-on time 25 min, oven time 50 min
Our healthier take on the classic French dish – dauphinoise potatoes – has all the indulgence of the traditional version but with half the calories. Ooh la la!
Check out our ultimate potato dauphinoise too for its richer and creamier counterpart.
- 5.8g (3.6g saturated)
- 22.5g (1.1g sugars)
- Vegetable oil for greasing
- 3 garlic cloves, bashed with a flat knife
- 2 fresh bay leaves
- 800g floury potatoes, such as maris piper, thinly sliced
- 200g half-fat creme fraiche
- 3 tbsp semi-skimmed milk
- 20g vegetarian gruyere cheese
- Heat the oven to 160°C/fan140°C/gas 3 and lightly grease a 1.1-1.2 litre ovenproof dish. Put a large pan of water over a high heat, then add the garlic and bay leaves and bring to the boil. Add the potatoes and boil, covered, for 5 minutes or until almost tender. Strain, discarding the garlic and bay leaf.
- Combine the créme fraîche and milk in a large bowl. Add a good grating of nutmeg and season well. Gently stir through the potatoes until well coated (don’t worry if some break up). Spoon the mixture into the prepared dish, spread evenly, then finely grate the gruyére over the top.
- Bake for 45-50 minutes until golden and bubbling, and the potatoes feel tender when pierced with the tip of a sharp knife. Leave to stand for 5 minutes before serving.
Make the dish to the end of step 2, then cover and chill overnight. Bake, covered with foil, for 15 minutes, then uncover and cook as in the recipe.
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