This is my go to side dish. It
has the winning combination of being super easy and tastes incredible.
It can be made ahead which is
always a plus in my books. Who wants to be chopping potatoes when everyone's sat down for dinner?
While
I would never claim Dauphinoise to be
'guilt free', these are definitely lower on the scale of guilt. I
took all the cream out and used reduce fat Crème fraiche, so really it's like eating
a salad!
The ingredients are nothing
special and you'd probably have most of these in your kitchen already.
I also added in a little fresh
thyme as I was cooking which I will be doing every time in the future!
The best way to slice the
potatoes is to use the large slicing slot on a standard box grater. It takes
about 15 seconds to do each potato and
takes out all the hassle.
I just placed the potatoes in the baking dish as I sliced them, with a small sprinkling of sea salt and thyme between each layer.
As I was making the sauce I felt it was too
thick, so added in a good glug of semi skimmed milk to loosen
the sauce. Ideally you'd want the sauce to the consistency of thick
soup.
I grated on
about 30g of fresh Parmesan after I poured the sauce on top.
RECIPE:
Preparation
time: 15 minutes
Cooking time: 1
hour
Ingredients:
300ml Crème fraîche
30ml semi
skimmed milk
1 finely chopped
onion
2 cloves minced
garlic
4-5 medium white
potatoes
8 sprigs fresh
thyme
30g
grated Parmesan
Method:
Finely slice the
potatoes using the largest side of your grater.
Layer the
potatoes into a dish and sprinkle a pinch of salt and a few thyme leaves on
each level.
In a small pan
sauté the onions and garlic in a knob of butter until softened.
Tip in the Crème fraiche and
bring to a medium heat.
Check to see
the consistency and, if necessary, add a dash of milk.
Pour the sauce
over the potatoes and grate on the Parmesan.
At this stage
you can put it to one side, ready to be cooked later on.
Get the oven to
180C/Gas mark 4 before putting the potatoes in.
Cook for around
1 hour, or until the potatoes are really soft when you stick a knife into the
dish.
Just cut the
dish into six segments and serve with a fish slice.
Serve with my breaded
chicken and some steamed kale
for an easy and stress free dinner!
Have you had a go at my dauphinoise potatoes? Let me know!
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