Lighter dauphinoise

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.

By , 21 September 2015
Lighter dauphinoise
  • Ready in: 90 mins
  • Serves: 6
  • Price: 38p per serving
Nutritional Info
Each 332g serving contains
  • Fat 10.6
  • Sat Fat 6.3
  • Sugar 8
  • Salt 0.33
  • Cals 276
of your reference intake.
Typical energy values per 100g: 348kJ/83kcal.
  • 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
  • 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.

  • Slice the potatoes evenly to a thickness of about a £1 coin. Add to the pan.

  • 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.

  • Use a slotted spoon to lift out and drain the potatoes, then put in layers in the dish. Level the top.

  • Pour in enough of the milk mixture to cover all of the potatoes except for the top layer.

  • 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.