Recipes>Cheese Recipes
Gratin Dauphinois
by Harry Eastwood from The Skinny French Kitchen
Serves 6
Enjoy this low fat alternative to the classic French side dish. This gratin potato dauphinois recipe has the same garlic and cheese flavours with fewer calories – magic.
Discover more delicious French recipes
Indulgent classics, from pâté to patisserie
From the book
The Skinny French Kitchen
Harry Eastwood
Buy From
Introduction
If there is one French recipe that always seems able to draw ecstatic sighs of pleasure and guilt from Brits, it’s this one. All that cheese and cream and butter is deliciously scandalous. I have re-jigged the method and taken out as much fat as I could without changing the sinfully gorgeous nature of this recipe. Welcome to guilt-free Gratin Dauphinois!
Tags
Ingredients
| 750g | medium waxy potatoes (such as Charlotte), scrubbed but not peeled |
|---|---|
| 500ml | semi-skimmed milk |
| 1 | whole garlic bulb, cloves bashed and peeled |
| 4 | bay leaves |
| 12 scratches | nutmeg |
| 100g | Gruyère or other hard, strong cheese, finely grated |
| 3 tbsp | half-fat crème fraîche |
Method
Preheat the oven to 180°C/350°F/gas mark 4.
Using either a sharp knife or a mandoline, thinly slice the potatoes and add them to a large saucepan with the milk, garlic, bay leaves and nutmeg. It’s important not to let them sit out or they will go brown.
Bring the milk to the boil, reduce the heat and slowly simmer for 20 minutes. The potatoes will be softened but not quite cooked through.
Drain the potatoes and discard the bay leaves and garlic. You can either save the milk for a garlic-flavoured béchamel or throw it away.
Layer half the potatoes in an ovenproof dish and sprinkle half the cheese over. Cover it with the remaining sliced potatoes.
Spread the crème fraîche evenly over the top and sprinkle with the remaining cheese.
Place in the oven for 20 minutes, until the mixture is bubbling and the top is golden.
Skinny Secret
Poaching the potatoes in garlic and milk is a fantastic way of infusing them with flavour and giving them a rich texture without using very much fat. The little bit of cream and cheese that you add before putting the dish into the oven is then literally there for flavour. This method means the cheese and cream quantities are cut to well under half the amounts usually found in a traditional French Gratin Dauphinois recipe.
213 calories per serving.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More French Recipes
View all
Philip Khoury’s Chocolate Mousse Three Ways
by Philip Khoury from Beyond Baking
Mary Berry’s Fillet Tails of Beef with Bearnaise Sauce and Rocket Salad
by Mary Berry from Mary 90: My Very Best Recipes
More Cheese Recipes
View all
The Batch Lady’s Ham Mac and Cheese with Stuffing Crumbs
by The Batch Lady from The Batch Lady Saves Christmas
Mary Berry’s Freezer Mac and Cheese
by Mary Berry from Mary 90: My Very Best Recipes
More Vegetarian Recipes
View all
Jamie Oliver’s Fragrant Veggie Filo Tart
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Curried Fried Eggs and Grain Salad
by Jamie Oliver from Eat Yourself Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
