The ultimate makeover: Potato dauphinoise

The ultimate makeover: Potato dauphinoise

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(19 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins

Easy

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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Ingredients

  • 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

    Thyme

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

  • 1 bay leaf
  • 1 shallot, roughly chopped
    Shallot

    Shallot

    shal-lot

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

  • good pinch freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

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

  • 1kg waxy potatoes (try Desirée)
    Potato

    Potato

    po-tate-oh

    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

    Gruyère

    groo-ee-yeah

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

Method

  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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laurenmariedudley
23rd Jan, 2015
Hey everyone, this dish is a house favourite of ours, and we seem to have it all the time! Safe to say I've cooked it enough to adapt several recipes into one, so find my fool proof instructions here - https://courageisnotanoption.wordpress.com/2015/01/23/1-potato-dolphins-or-dauphinoise-if-youre-feeling-super-posh/ Thanks for reading xxx
ste_87
1st Sep, 2014
5.05
I made this on a whim as we had loads of potatoes to use up. Was delicious!! I couldn't find full fat crème frais so i used half fat, and I've got to admit the sauce did split after cooking in the oven like a few other people said, however because it was only in the bottom of the dish no one noticed it and didn't comment otherwise. I didn't have any bay leaves, however the flavours combined were superb! Really rich and tasty. I just used half a stock cube as well. And the thyme was fresh lemon thyme from Sainsburys. The top potatoes were lovely and crispy, the small amount of cheese added a lovely flavour too, with the potatoes underneath being rich and creamy. I will definitely do this again! I would also still use the half fat crème frais as i didn't mind the fact that the sauce split, still tasted great and less calories! I served this with chicken cooked with some more fresh lemon thyme, and served it with asparagus. Great tea!
angelaosei
23rd Mar, 2014
Tried this as I was looking for a lower fat version. Unfortunately the sauce split. It tasted good but didn't look very nice. Will probably try the full fat version next time.
judiper
11th Mar, 2014
Lovely! I used low fat creme fraiche and 1tsp dried thyme in the infused milk. I topped with a small amount of strong cheddar and sprinkle of parmesan. Baked at Gas mark 4 for 1 hour and was perfect.
lisabj
11th May, 2013
4.05
I think I made a mistake by using low fat creme fraiche because it curdled, otherwise the dish was quite nice.
elaines
10th Mar, 2013
5.05
No one guessed this was a lighter version - lovely with roast chicken and lots of veg
ruthy10
17th Feb, 2013
3.05
This was a nice dish for a lower fat version. I served it with chicken wrapped in bacon.
rosiewesti
23rd Sep, 2012
4.05
Oops forgot to say I cooked each dish for 2 hours and they came out very thick not watery at all.
rosiewesti
23rd Sep, 2012
4.05
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.
nic998nic
20th Feb, 2012
does anyone know if I can freeze this, as have loads of creme fraiche and potatoes to use up... thanks in advance!

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Beckboo1990
2nd Dec, 2015
Can I freeze this?
goodfoodteam's picture
goodfoodteam
14th Dec, 2015
No sorry, we don't think this will freeze successfully.
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