A slightly lighter potato dauphinoise made with half fat crème fraîche and single cream. Indulgently creamy and cheesy and rich and I could go on…
Of course I still used a very generous grating of gruyère and I also confess to scraping off most of the melted cheesy layer for myself. Serve with steamed asparagus, pork sausages and a heavenly tahini lemon dressing.
Leave a comment and let me know how you get on making my Lighter Potato Dauphinoise. I would love to see your creations over on instagram!
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Lighter Potato Dauphinoise
A lighter potato dauphinoise made with half fat crème fraîche. Still just as indulgently creamy and cheesy as the classic recipe.
Servings: 4
Ingredients
- 150 mls single cream
- 150 mls half fat crème fraîche
- 300 ml semi skimmed milk
- 2 garlic cloves peeled and crushed
- 1 bay leaf
- A good pinch of ground nutmeg a pinch
- 6 large Maris Piper potatoes peeled and finely sliced
- Salt and pepper to season
- 75 g grated gruyère cheese
Instructions
- Pre heat the oven to 190C/ 170C fan.
- Add the cream, crème fraîche, milk, garlic, bay leaf and nutmeg to a large pan. Bring to a simmer.
- Add the sliced potatoes and season well with salt and pepper.Continue to simmer for 5 minutes until softened.
- Spoon the potatoes into a large baking dish creating an even layer. Pour over the remaining cream. Top with the gruyere cheese and place in the oven for 35 minutes, and the top is golden and bubbling.