The ultimate makeover: Potato dauphinoise

The ultimate makeover: Potato dauphinoise

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(19 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins


Serves 6
Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal232
  • fat12g
  • saturates7g
  • carbs27g
  • sugars3g
  • fibre2g
  • protein6g
  • salt0.25g
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  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 150ml semi-skimmed milk
  • 1 plump garlic clove, peeled and halved
  • 4 thyme sprigs, plus extra for sprinkling


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • 1 shallot, roughly chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • good pinch freshly grated nutmeg
  • 1kg waxy potatoes (try Desirée)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 140g full-fat crème fraîche
  • 75ml vegetable stock (Marigold bouillon)
  • 1 tsp thyme leaves
  • 25g Gruyère or vegetarian alternative, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  1. Heat oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 25 x 19 x 5cm ovenproof dish. Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside to infuse.

  2. Peel then slice the potatoes very thinly. Pat them dry. Layer half the slices in the dish, overlapping slightly, then season.

  3. Strain the infused milk into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves. Return this liquid to the jug, then pour half of it over the potatoes in the dish. Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper. Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender – test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving, sprinkled with thyme sprigs.

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Comments (28)

gilheany's picture

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

rosiehunnam's picture

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.

Frantic Flapjack's picture

Highly recommended. Simple recipe with fantastic results.

gallopinggoose's picture

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

kouigaman's picture

Loved this version.

hastokes's picture

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

jimzilla's picture

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

bjmpmh1's picture

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


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