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Lighter dauphinoise potatoes

Published: 30 Sep 14
Updated: 18 Mar 24

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.

Easy
October 2014

Test kitchen approved

Serves 6
Hands-on time 25 min, oven time 50 min

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.

Nutrition: per serving

Calories: 169kcals
Fat: 5.8g (3.6g saturated)
Protein: 3.9g
Carbohydrates: 22.5g (1.1g sugars)
Fibre: 2.4g
Salt: 0.1g

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Ingredients

Vegetable oil for greasing
3 garlic cloves, bashed with a flat knife
2 fresh bay leaves
800g floury potatoes, such as maris piper, thinly sliced
200g half-fat creme fraiche
3 tbsp semi-skimmed milk
Nutmeg
20g vegetarian gruyere cheese

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Method

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.