dauphinoise potatoes recipe

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.

Lighter dauphinoise potatoes

Vegetable oil

garlic cloves, bashed with a flat knife

bay leaves

floury potatoes,

half-fat creme fraiche

tbsp semi-skimmed milk

Nutmeg

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.

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Top 1 dauphinoise potatoes recipe recipes from across the web

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Lighter dauphinoise potatoes

The most viewed dauphinoise potatoes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine