dauphinois potatoes

Our lighter take on this French classic has all the indulgence but half the cals. Ooh la la!

serves 6; hands-on time 25 min; oven time 50 min

By boiling the potatoes first we were able to reduce the amount of liquid (traditionally double cream ( needed to cook them in the oven. To further cut the fat, we swapped cream for half-fat crème fraîche, and whole milk for semi-skimmed.

make ahead
Make the dish to the end of step 2, then cover and chill overnight. Bake, covered with foil, for 15 mins, then uncover and cook as in the recipe.

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 crème fraîche
3 tbsp semi-skimmed milk
20g 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 crème 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 gruyere 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.


Traditional version

delicious. makeover





23.9g (14.7g saturated)

5.8g (3.6g saturated)





18.2 (2.8g sugars)

22.5g (1.1g sugars)








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