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Gratin dauphinoise is a classic French dish that features thinly sliced potatoes in a rich, creamy sauce. To get its decadent texture, traditional versions use heavy cream, but for many people, cream has too much fat and cholesterol to be part of a healthy diet. Fortunately, you can still make a delicious gratin dauphinoise without cream. Substitute fat-free or non-dairy milk, a small amount of light butter, and plenty of herbs and spices so you wind up with a tasty dish that you don't have to feel guilty about eating.
Ingredients
- 1 clove garlic, peeled
- Olive oil spray
- 6 medium Yukon Gold potatoes
- 2 tablespoons (28 g) light butter, melted
- Salt and white pepper, to taste
- ½ teaspoon (1 g) garlic powder
- 1 ½ cups (162 g) Gruyere cheese, finely grated
- 1 cup (273 ml) fat-free milk
- 1 bay leaf
- 2 teaspoons (3 g) thyme
- ¼ teaspoon (½ g) nutmeg
Steps
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Preheat the oven. To ensure that the oven is hot enough to bake the gratin, you must preheat it. Set the temperature to 425°F (220°C), and allow it to fully heat. [1] X Research source
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Rub the garlic clove over a shallow baking dish. For the gratin, you’ll need a fairly shallow baking dish. Use a clove of peeled garlic to rub down the interior of the dish. This helps season the dish so the gratin has an extra level of flavor. [2] X Research source- A ceramic pie or tart dish works best for making the gratin.
- You can discard the garlic clove after you’ve rubbed down the baking dish or save it for another recipe.
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Mist the dish with olive oil spray. Hold the bottle of spray 5- to 6-inches (13- to 15-cm) from the baking dish and evenly coat the entire interior. Be careful not to disturb any of the garlic on the inside of the dish. [3] X Research source
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Peel and cut the potatoes into thin slices. For the gratin, you’ll need 6 medium Yukon Gold potatoes. Peel the potatoes, and then use a sharp knife to cut them into slices that are no thicker than â…›-inch (3-mm). [4] X Research source
- You’ll know the potatoes are the right thickness if they look thin enough to fry up as potato chips.
- You can use a mandoline to slice the potatoes if you prefer.
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Combine the potatoes, butter, salt, pepper, and garlic powder. Add the potatoes to a large bowl with 2 tablespoons (28 g) of melted light butter, ½ teaspoon (1 g) of garlic powder, and salt and white pepper to taste. Toss the ingredients well, so the potatoes are evenly coated. [5] X Research source
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Layer some potato slices and cheese in the baking dish. Arrange about half of the potato slices in a thin layer so they aren’t piled up on top of one another. Next, sprinkle about ¾ cup (81 g) of finely grated Gruyere cheese over the potatoes. Cover the cheese with the remaining potatoes. [6] X Research source
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Bring the milk, thyme, bay leaf, and nutmeg to a boil. Add 1 cup (273 ml) of fat-free milk, a bay leaf, 2 teaspoons (3 g) of thyme, and ¼ teaspoon (½ g) of nutmeg to a small saucepan. Heat the mixture on medium-high heat until it comes to a boil, which should take about 5 minutes. [7] X Research source
- You can use a lactose-free or non-dairy milk, such as soy. Non-dairy milks tend to be thinner, though, so your finished gratin may not be as thick and creamy as traditional gratin dauphinoise.
- Make sure you're using whole milk rather than reduced-fat milk. If you use reduced fat milk, the sauce will break and you'll end up with a goopy mess.
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Pour the milk mixture over the potatoes. Take the saucepan directly off the stove, and evenly distribute the milk mixture over the entire gratin. All of the potatoes should be doused with the liquid. [8] X Research source
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Sprinkle the rest of the cheese over the potatoes. Use the remaining ¾ cup (81 g) of finely grated Gruyere cheese to cover the top layer of potatoes. Distribute the cheese as evenly as possible to ensure that all of the potatoes are covered. [9] X Research source
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Cover the dish and bake the grain until the potatoes are tender. Once the gratin is fully assembled, place a piece of foil over the top of the baking dish. Add the dish to the preheated oven, and allow it to bake until the potatoes are fork tender, which should take 30 to 40 minutes. [10] X Research source
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Uncover the gratin and cook for another 10 minutes. When the potatoes are tender, take the foil off the baking dish and return the gratin to the oven. Continue cooking the gratin so the top layer of cheese begins to brown slightly. [11] X Research source
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Let the dish rest for several minutes before serving. Remove the gratin from the oven once it begins to brown on top. Leave the dish out on the counter for 5 to 10 minutes to help it set up a bit. Serve the grain while it’s still warm. [12] X Research source
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Community Q&A
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QuestionHow many portions would this recipe typically serve?Community AnswerThis recipe makes six to eight servings unless you have to feed someone who eats a lot in one sitting, then it would be only two!
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QuestionCan you freeze Dauphinoise potatoes and if so, at what stage?Community AnswerConsidering that milk likes to sadly separate once the milk proteins freeze, vacuum-seal and freeze after Step 3. Thaw, then continue with Step Four when ready to complete the preparation. If you have used canned evaporated milk and/or cream instead of milk, then prepare the entire recipe and then freeze. Cream doesn't separate or get yucky once it thaws out.
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QuestionCan you keep it prepared in the fridge overnight and cook it the next day?Community AnswerYes. However, the instant freshness of just cooked gratin dauphinoise might be reduced. It will be good nonetheless.
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Things You’ll Need
- Shallow baking dish
- Vegetable peeler
- Sharp knife
- Foil
References
- ↑ https://bakingnotwriting.wordpress.com/2011/11/08/gratin-un-dauphinois-lactose-free/
- ↑ http://www.highgroundorganics.com/recipes/potato-onion-gratin-without-cream/
- ↑ http://www.skinnytaste.com/skinny-scalloped-potato-gratin/
- ↑ http://www.foodnetwork.com/recipes/bobby-flay/gratin-dauphinois-recipe-1945900
- ↑ http://www.skinnytaste.com/skinny-scalloped-potato-gratin/
- ↑ https://bakingnotwriting.wordpress.com/2011/11/08/gratin-un-dauphinois-lactose-free/
- ↑ http://www.skinnytaste.com/skinny-scalloped-potato-gratin/
- ↑ http://www.skinnytaste.com/skinny-scalloped-potato-gratin/
- ↑ https://bakingnotwriting.wordpress.com/2011/11/08/gratin-un-dauphinois-lactose-free/
About This Article
Article Summary
X
To make gratin dauphinoise without cream, first peel and slice potatoes into thin, â…› inch slices. Combine the potatoes with butter, salt, pepper, and garlic powder to taste. Then, layer them in a greased pan with finely grated gruyere cheese. To make the sauce, bring milk to a boil and stir in thyme, bay leaf, and nutmeg. If you’d prefer you can use fat-free milk or soy milk. Once the sauce is thickened, pour it over the potatoes and add a final layer of gruyere cheese on top. Cover the dish with foil and bake it in the oven at 425 degrees Fahrenheit for 30-40 minutes, or until the potatoes are tender. Then, remove the foil, and cook it for another 10 minutes. To learn how to choose the right baking dish, read on!
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Reader Success Stories
- "Nice simple recipe and a lovely flavour but it took about one hour to cook, much longer than the recipe suggested. "
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"Nice simple recipe and a lovely flavour but it took about one hour to cook, much longer than the recipe suggested. "
"Very good flavour, leave a little space so it does not go over the side of the dish when in the oven."
"I was fed up with the same old potato mash ad boiled chip roster, so this was a nice change."
"Have never made this dish before but found the instructions easy to follow."
"Delicious, easy and healthier than a cream recipe. Love it!"
