The ultimate makeover: Potato dauphinoise

The ultimate makeover: Potato dauphinoise

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(20 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



    One of the most useful of spices for both sweet and savoury

  • 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, questions and tips

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12th Feb, 2012
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!
2nd Jan, 2012
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.
edwa453's picture
7th Nov, 2011
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!
berniesharr's picture
30th Oct, 2011
Made this for a dinner party, loved by everyone will definitely make again.
22nd Oct, 2011
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.
16th Sep, 2011
Really disappointed with this- didn't alter the recipe at all and found it rather bland.
13th Sep, 2011
Highly recommended! Used low fat creme fraiche as well and my other half could not tell the difference :o)
9th Jun, 2011
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!
5th Jun, 2011
Very tasty!
8th May, 2011
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.


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