So, let’s get this out of the way immediately – I know some of you will be thinking “How can this be h
ealthy potatoes dauphinoise? Potatoes dauphinoise is full of potatoes, so even if you lightened it up and removed the calories it still won’t be healthy potatoes dauphinoise because it’s got potatoes in it”. And, my dears, if you don’t think that potatoes are healthy then you’re absolutely right – this won’t be a healthy meal for you.
But for me, this is healthy. I don’t see anything wrong with potatoes as part of a balanced meal, and my version of this sauce means that you get all of the flavour of potatoes dauphinoise but with a huge reduction in the calories and fat. If you’re the same, enjoy this with some meat and lots of vegetables and be pleased at yourself for your top-notch meal planning skills. Look at you, eating delicious food whilst also staying super healthy. You’re a culinary genius.
So, potatoes dauphinoise. It’s basically potatoes layered in a dish and smothered in cream and cheese. Delicious, but artery clogging. I used Quark, my favourite thing at the moment, to make a lighter sauce which tastes bloody amazing but has far fewer calories than all that cream. I also used low-fat extra-mature cheddar to make sure I got a real hit of cheese without needing to pile loads in and have lots of calories.
If you’re interested, the sauce for this is like the one from my skinny chorizo mac ‘n’ cheese. I served this with the lemony greens and the lemon and herb crusted rack of lamb I blogged a few weeks back. Oh, yes. This is a very good combination for Easter Sunday, y’know.
Utterly delicious, very easy, minimal prep time – this is a truly great side dish, guys.
- 800g potatoes
- 2 garlic cloves
- Nutmeg, ground or fresh
- 300ml vegetable stock
- 200g Quark
- 2 eggs
- Salt and pepper
- 120g of low-fat grated cheddar
- Preheat the oven to 200C
- Peel the potatoes and slice them to the thickness of a £1 coin. Boil for eight minutes in salted water, then drain and run under cold water to cool.
- Mix the Quark, stock, eggs, and half of the cheese. Add nutmeg to taste and lots of salt and pepper. Pour over the potatoes and stir gently to coat
- Layer the potatoes in an ovenproof dish. Pour over the rest of the sauce and top with the remaining cheese
- Bake for 30 minutes