The ultimate makeover: Potato dauphinoise

Latest comments and suggestions

Results 1-20

• Rosie

  04 November 2010

  Rosie commented on this recipe

  Tried this with fillet steak and salad delicious highly recommend better for the waistline than normal great recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JimZilla

  04 November 2010

  JimZilla rated and commented on this recipe

  

  I tried this a few nights ago, while it was really nice i far prefer the traditional method

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cardiffcooks

  06 November 2010

  cardiffcooks commented on this recipe

  Fantastic! I always try and revise traditional recipes and make them healthier - just did it on my food blog cardiffcooks.wordpress.com!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cupcakeliz

  06 November 2010

  cupcakeliz rated and commented on this recipe

  

  Loved this version.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carol

  08 November 2010

  Carol rated and commented on this recipe

  

  I made this last night and it was so easy to make and tasted delicious. Will definitely use this recipe again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  16 November 2010

  Frantic Flapjack rated and commented on this recipe

  

  Highly recommended. Simple recipe with fantastic results.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rosiehunnam

  16 January 2011

  rosiehunnam rated and commented on this recipe

  

  Really tasty and you really couldn't tell it was low in calories! Served this at a dinner party alongside roast chicken and green veg. Went down really well with all the guests.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tracey Gilheany

  26 January 2011

  Tracey Gilheany commented on this recipe

  Used this recipe but only had low fat creme fraiche. This dish was still good +++

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gnixon

  08 May 2011

  gnixon rated and commented on this recipe

  

  I made this for the first time at a dinner party for some friends with lamb. It tasted fantastic and went down really well! Definitely one to make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Felicityhm

  05 June 2011

  Felicityhm rated and commented on this recipe

  

  Very tasty!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gilli

  09 June 2011

  Gilli rated and commented on this recipe

  

  Very nice and very easy to make, however, I used low fat creme fraiche as that was all I had and I found the sauce was a bit grainy. It tasted fine, but didn't look good! I know the recipe states full fat creme fraiche and in this instance best not to deviate from it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amye_123

  13 September 2011

  amye_123 rated and commented on this recipe

  

  Highly recommended! Used low fat creme fraiche as well and my other half could not tell the difference :o)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Amanda

  16 September 2011

  Amanda rated and commented on this recipe

  

  Really disappointed with this- didn't alter the recipe at all and found it rather bland.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Amy Fell

  22 October 2011

  Amy Fell rated and commented on this recipe

  

  Fantastic recipe and so nice that it is a bit less fattening! Not as rich as a regular dauphinoise but was yummy as a lower fat version.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bernie

  30 October 2011

  bernie commented on this recipe

  Made this for a dinner party, loved by everyone will definitely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ciaobella13

  07 November 2011

  Ciaobella13 rated and commented on this recipe

  

  I also used reduced fat creme fraiche and skimmed milk as wanted to reduce the fat content. However I think I'd rather stick to the full fat version as was watery and tasteless. I also think I would put garlic into the dish rather than just infusing the milk as just wasn't garlicky enough for me. I also had to cook it for a longer time - perhaps my thin slices of potato weren't thin enough!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tony

  02 January 2012

  Tony rated and commented on this recipe

  

  Tried this and it was adequate but for me no more than that not unpleasant but certainly not stunning either - very middle of the road.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nikki

  12 February 2012

  Nikki commented on this recipe

  I absolute love this recipe;my kids adore it. I made the full fat version the other day and it was so rich, I will definitely stick to this one now!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nic

  20 February 2012

  Nic commented on this recipe

  does anyone know if I can freeze this, as have loads of creme fraiche and potatoes to use up... thanks in advance!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DeeDee

  23 September 2012

  DeeDee rated and commented on this recipe

  

  I was unable to get Creme Fraiche or Guyere Cheese here in our local shops in Mauritius - so I used half light cooking cream and thick natural yoghurt and Emmental cheese. Guests loved it - tasted delicious. I am getting used to a new cooker and overdid one of the 2 dishes I did of this, so I removed it from the oven and poured some semi skimmed milk in any gaps and let it stand for 40 mins, the milk was soaked up and it tasted delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/853650/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tsp olive oil
• 150ml semi-skimmed milk
• 1 plump garlic clove , peeled and halved
• 4 thyme sprigs, plus extra for sprinkling
• 1 bay leaf
• 1 shallot , roughly chopped
• good pinch freshly grated nutmeg
• 1kg waxy potatoes (try Desirée)
• 140g full-fat crème fraîche
• 75ml vegetable stock (Marigold bouillon)
• 1 tsp thyme leaves
• 25g Gruyère or vegetarian alternative, grated

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 1 hr 30 mins

Vegetarian

Ingredients

• 1 tsp olive oil
• 150ml semi-skimmed milk
• 1 plump garlic clove , peeled and halved
• 4 thyme sprigs, plus extra for sprinkling
• 1 bay leaf
• 1 shallot , roughly chopped
• good pinch freshly grated nutmeg
• 1kg waxy potatoes (try Desirée)
• 140g full-fat crème fraîche
• 75ml vegetable stock (Marigold bouillon)
• 1 tsp thyme leaves
• 25g Gruyère or vegetarian alternative, grated

PER SERVING

232 kcalories, protein 6.0g, carbohydrate 27.0g, fat 12.0 g, saturated fat 7.0g, fibre 2.0g, sugar 3.0g, salt 0.25 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.