The ultimate makeover: Potato Dauphinoise - Good Food Middle East
Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest Dauphinoise yet
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Cooking tools:
- Oven
- Baking dish
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Microplane
- Peeler
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Pastry brush
- Mixing bowl
- Kitchen towel
Ingredients
- 1 tsp olive oil
- 150ml semi-skimmed milk
- 1 plump garlic clove, peeled and halved
- 4 thyme sprigs, plus extra for sprinkling
- 1 bay leaf
- 1 shallot, roughly chopped
- good pinch freshly grated nutmeg
- 1kg waxy potatoes (try Desirée)
- 140g full-fat crème fraîche
- 75ml vegetable stock (Marigold bouillon)
- 1 tsp thyme leaves
- 25g Gruyère or vegetarian alternative, grated
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