This healthy dauphinoise potatoes recipe is low fat, deliciously infused with onions and a bay leaf, and perfect as part of a Slimming World diet.
Once I get a recipe idea, it's like a light bulb moment, and can't shift the flowing ideas until I've made it.
I really craved a dauphinoise recipe today too (that's PMT for you) after watching many YouTube videos of Martin Dorey cooking in his VW camper.
Side Note: we've recently bought a kitchenette for our campervan, so expect to see some recipes soon!
And after playing around with healthier ingredients in my head, this is what I came up with.
Note: what makes this delicious is the little trick of infusing an onion and bay leaf in the milk us something I picked up in a Christmas BBC Good Food magazine a few years ago. And it tasted amazing when I used to make an indulgent Cauliflower Cheese.
I know it's a bit faffy, but I promise you, the depth it gives is worth it.
Recipe - Serves 4
I developed this as an unofficial Slimming World recipe.
- 900g large potatoes (about 4), peeled and thinly sliced from the longest side
- 1 small onion, finely diced
- 1 bay leaf
- ½ teaspoon salt and a sprinkle of pepper
- 1 fat clove of garlic, minced
- 400ml skimmed milk
- 200g fat free natural yoghurt
- 2 eggs
- 120g lower fat grated cheese
- Sprinkle of nutmeg
Method
- Hours before, place the milk, onion, garlic and bay leaf in a saucepan and simmer for 10 minutes. Set aside and leave to cool completely.
- Once cooled, preheat your oven on 220 degrees.
- Using a pan steamer, place the sliced potato in the middle tier, add boiling water to the bottom and season the potato with a sprinkle of salt and simmer the water for 10 minutes.
- Transfer to a large baking dish and spread out the slices as thinly as you can (you make need to separate some with the prongs of a fork).
- In a large mixing bowl, whisk the eggs then stir in the yoghurt and cold infused milk and mix well.
- Pour over the potatoes then sprinkle over the cheese and nutmeg.
- Place in the oven for 50 minutes to 1 hour or until the top is golden, then serve.
- And if you loved my side dish, then don't forget to tag me in a pic on Instagram.. I absolutely love seeing photos of my recipes 🙂
Similar Recipes
- Non-Slimming World creamy dauphinoise potatoes with leeks
- Healthy cauliflower cheese without butter or plain flour
- Ratatouille with melted cheese
- Unofficial Slimming World Lasagne without quark
📖 Recipe
Healthy Dauphinoise Potatoes Recipe
Equipment
Ingredients
- 4 Large potatoes (900g/2lb) peeled and thinly sliced
- 1 Onion diced
- 1 Bay leaf
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 1 clove Garlic minced
- 400 ml Skimmed milk (1 & ⅔ cup)
- 200 g Fat Free Natural Yogurt (¾ cup)
- 2 Eggs
- 120 g Low Fat grated cheddar (1 cup)
- Pinch Nutmeg
Instructions
- Hours before, place the milk, onion, garlic and bay leaf in a saucepan and simmer for 10 minutes. Set aside and leave to cool completely.
- Once cooled, preheat your oven to Gas mark 7/220c/200c fan/425F.
- Using a pan steamer, place the sliced potato in the middle tier, add boiling water to the bottom and season the potato with a sprinkle of salt and simmer the water for 10 minutes.
- Transfer to a large baking dish and spread out the slices as thinly as you can (you make need to separate some with the prongs of a fork).
- In a large mixing bowl, whisk the eggs then stir in the yogurt and cold infused milk and mix well.
- Pour over the potatoes then sprinkle over the cheese and nutmeg.
- Place in the oven for 50 minutes to 1 hour or until the top is golden, then serve.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Danielle Ginn
Could you use quark instead of the natural yoghurt?
Rachel Tatham
Just made this and the mixture has split...going to cook it at a lower temperature next time.
Justin Burns
Just made this and it was lovely, thank you. Had it with Cream Garlic and Tarragon Chicken with Green Beans. I have posted pictures on Facebook
vikkie
Glad you liked it and thank you for sharing 🙂
Jill Mead
I did these last week, after seeing the recipe. I'd got some 0% fat GREEK yogurt in the fridge, so used that. It seemed to 'split' on cooking, but I'd definitely do the recipe again - loved it, although I'd use the correct yogurt next time!
kateT
Just cooked these tonight -
Yummy!!!!
I think personally for me next time I will add more garlic, but will defiantly be making them again & already shared your recipe to friends. Thanks
Jill Mead
Hi
. I made the Dauphinoise recipe last night. I used 0% fat Greek yogurt, because I'd got some in the fridge that I'd got no other plans for. The recipe was great - very tasty, however, the sauce part did seem to 'split'. In other words, there was an 'omelette-y' type thickness, but also an amount of watery type liquid. This could have been due to me using the Greek yogurt, rather than natural - maybe the Greek one isn't good for cooking with??
I'll use the correct type next time to see if there's a difference, but either way, would be happy to make this regularly. Sometime when on a diet, one needs that 'taste hit', and this recipe made potatoes quite special!
Pauline Reel
Pauline Reel gunna try these