A Low Fat Alternative to Dauphinoise Potatoes

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A Low Fat Alternative to Dauphinoise Potatoes

If you are cooking for a extra occasion, and are seeing for an accompaniment to go with your savoury dish, it is tempting to choose the French classic, Dauphinoise Potatoes. A amazing dish, but which is fat laden from butter and cream and can be too rich for some. For the condition aware there is an alternative, called Boulanger Potatoes, which can be made to be roughly fat free but without the loss of taste or the sense of occasion. It can also be made to be vegetarian or vegan. Again it is French based and the formula for our version follows;

A Low Fat Alternative to Dauphinoise Potatoes

Boulanger Potatoes - Serves 4

Ingredients:

2lb / 900g potatoes
1lb / 450g onions - peeled & thinly sliced
4 cloves garlic - peeled & finely chopped
2oz / 50g butter
1ltr stock - preferably chicken but vegetable is fine
1tsp fresh thyme leaves
1tsp fresh sage - finely chopped
Salt & pepper

Method:

Peel the potatoes & place in cold water.

Put 1/2 the butter in a frying pan & when melted add the onions, garlic & herbs. Cook until the onions are translucent. Set aside. (For a fat free alternative slowly poach the onions, garlic and herbs in a little water until soft.)

Slice the potatoes into fine slices, approx 3 mm thick.

Take a shallow ovenproof dish and place a layer of potatoes over the bottom. Season. Then add a layer of onions. Layer more potato slices on top & repeat with the onions. Halt with a layer of potatoes. Pour the stock over the top until just below the top layer. Season. Dot the remaining butter over the top and bake in the oven at 190°C for 1 hour until crisp on top. (Again, for a fat free alternative, omit the butter, but cook as before.)

We have tried this formula successfully, on many occasions, with our guests at our Bed & morning meal in France. For more details and a different primary formula every month visit The Voltaire.com

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Dauphinoise Potatoes

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Dauphinoise Potatoes Recipe

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How is Dauphinoise Potatoes

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Dauphinoise potatoes is such a great dish to go with Beef Oxford and other roasted meat or poultry. It sounds complicated but it is very uncomplicated and can be prepared in progress or after the Beef Oxford has started to cook. Make sure that you don't have to much dauphinoise because it can over power the meal. Also make sure that you have something like steamed veg with it to lighten the meal up.

This formula serves 4 people

Use 4 good size potatoes.

500ml double Cream

2 Cloves of Garlic finely chopped or crushed

Salt and Pepper

75g of Butter

Peel the potatoes and slice each one into 2-3mm slices. As you slice them add them to a dish with colse to 2 inch depth creating a layer of potato, make sure they slightly overlap.
On top of the first layer sprinkle salt and pepper and a slight garlic, then add a slight cream to cover potatoes.
Then repeat the last two steps until all the potatoes have been used. Make sure that you considered push the layers of potatoes down as you stack them up.
Make sure that the cream isn't drowning the potatoes, then on the top layer put salt and pepper as the other layers and add a few knobs of butter.
Place into oven at colse to 160-180c for colse to 40-60 minutes, make sure the cream doesn't split, it would be great to put them on a lower temperature for longer than try and speed things up, towards the end check that the Dauphinoise potatoes are cooked by putting a knife through them, if they are nice and soft then they are cooked.

Variations & Menu options

If using double cream is to heavy, you could all the time use singular cream or full fat milk.

As the traditional Dauphinoise potatoes formula is very tasty by itself you could naturally have this with a nice salad. It keeps well once cooked so you could have this selection the next day it just needs to be re heated in the microwave.

Where are they from?

Dauphinoise Potatoes is originally a French formula / formula of cooking potatoes in cream or milk. This is a uncomplicated french formula for potatoes where they are sliced, layered in a baking dish or gratin dish. It originates from the the french region of Dauphine. Where locals have there own formula for creating this dish. Variations can consist of the use of cheese and egg.

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