The ultimate makeover: potato dauphinoise recipe | Good Food
Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest potato dauphinoise yet, from BBC Good Food.
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Cooking tools:
- Baking dish
- Oven
- Pastry brush
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Pitcher
- Mixing bowl
- Whisk
- Peeler
- Mandoline
- Microplane
- Grater
- Pepper mill
- Baking sheet
- Kitchen towel
- Measuring cup
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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