Name: The ultimate makeover: potato dauphinoise
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: French
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

Home
Recipes
The ultimate makeover: potato dauphinoise

The ultimate makeover: potato dauphinoise

Angela Nilsen

Save recipe

Serves 6

Easy

Prep: 30 mins

Cook: 1 hr and 30 mins

A star rating of 4 out of 5.27 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

The ultimate makeover: Moussaka

A star rating of 4.3 out of 5.59 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal232
fat12g
saturates7g
carbs27g
sugars3g
fibre2g
protein6g
salt0.3g

low

Method

step 1

Heat the 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.
step 2

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

Recipe from Good Food magazine, November 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.27 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now