Our healthier take on the classic French dish – dauphinoise potatoes – has all the indulgence of the traditional version but with half the calories. Ooh la la! Check out our ultimate potato dauphinoise too for its richer and creamier counterpart. Heat the oven to 160°C/fan140°C/gas 3 and lightly grease a 1.1-1.2 litre ovenproof dish.
There is no strong ruling on whether waxy or floury potatoes are better for dauphinoise potatoes and different chefs have their own preferences. If you want the dauphinoise to keep its shape and have a little bite to it, we would suggest going for waxy potatoes like Charlotte and Anya.
As dauphinoise potatoes take a little time to cook and prepare they are often served for celebratory, or special meals. They make a delicious indulgent side to any roast meat including lamb, beef and chicken. You could also serve dauphinoise potatoes with steak or pork chops.
We also have another ‘slimmed down’ dauphinoise recipe for you to take a look at. Put the milk, whole garlic clove, bay leaves, thyme stalks and shallots in a heavy-based pan. Bring to boiling point, then remove from the heat and leave to infuse for 1 hour. Preheat the oven to 180°C/fan160°C/gas 4.