Photo: Lars Blankers
The ultimate makeover: Potato dauphinoise
12 ingredients
30 min
Serves 6
openrecipes
Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet
Estimated Nutrition (whole recipe, rough)
509
Calories
14g
Protein
23g
Fat
66g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes