THE ULTIMATE MAKEOVER: POTATO DAUPHINOISE

The ultimate makeover: potato dauphinoise image

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

Provided by Angela Nilsen

Time 2h

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 232 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium