Recipes
Lighter dauphinoise
This is a quick and easy feel-good version of the popular dish. Just assemble all the ingredients and leave in the oven to cook.
This is a quick and easy feel-good version of the popular dish. Just assemble all the ingredients and leave in the oven to cook.
(116 votes)
Cook: 1 Hour 30 Mins
Serves: 6
Price: 38p per serving
Nutritional Information
Each 332g serving contains
Energy
1155kj
276kcal
1155kj
276kcal
14%
Fat
10.6g
10.6g
Med
15%
15%
Saturates
6.3g
6.3g
High
32%
32%
Sugars
8.0g
8.0g
Low
9%
9%
Salt
0.33g
0.33g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
348kj/83kcal
Typical energy values per 100g:
348kj/83kcal
Ingredients
25g butter
1 tsp olive oil
1 medium onion, halved and finely sliced
1 clove garlic, crushed
900g Maris Piper potatoes (or King Edward potatoes), peeled weight
1 level tsp cornflour
1 level tsp Dijon mustard
800ml semi-skimmed milk
100ml reduced-fat crème fraîche
50g reduced-fat mature Cheddar, grated
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Use 10g of the butter to grease a large ovenproof dish. Heat the rest of the butter with the oil in a large pan, then cook the onion over a low heat until soft. Add the garlic and cook for another minute.
2
Slice the potatoes evenly to a thickness of about a £1 coin. Add to the pan.
3
Mix the cornflour and mustard with a splash of milk until smooth, then mix with the rest of the milk. Add to the pan with the crème fraîche and heat until simmering – stir very gently a few times, to prevent the potato slices sticking together. Simmer for about 6 minutes, until the potatoes are just starting to soften.
4
Use a slotted spoon to lift out and drain the potatoes, then put in layers in the dish. Level the top.
5
Pour in enough of the milk mixture to cover all of the potatoes except for the top layer.
6
Sprinkle the cheese evenly over the top layer of potatoes. Bake for 45-60 minutes, or until the potatoes are soft but not mushy, and the top is golden brown and slightly crispy. Serve warm.