Light & Herby Pommes Dauphinoise
Light and Herby Pommes Dauphinoise
- 500g potatoes, thinly sliced
- 1 garlic clove
- 150 ml skimmed milk
- 150 ml lower fat double cream
- 1 stem each of thyme and rosemary, leaves chopped and stems removed
- 1 garlic clove squeezed through a garlic press or finely chopped
- 1 small onion, finely sliced
- Salt and pepper to season
The onion is optional but if using spray a pan with frylight or use a small amount of oil. Cook gently till softened but not coloured.
Put milk, cream, herbs, garlic in a saucepan and season. Heat gently until it it just comes to the boil. Turn off the heat.
Lightly grease a casserole dish and arrange a third of the sliced potatoes in the bottom, season and spread half the onion on top.
Arrange another third of your potatoes on top, season and spread with the remaining onion. Top with the remaining potato.
Pour the milk and cream mixture over the potatoes. The liquid should come up to the level of the top potatoes but not over them. Add a little extra milk if necessary.
Cover the dish with foil and place on the lower rack.
Cook for 1 hour at 180°C.
Remove the foil and cook for 30-45 minutes till brown, bubbling and cooked through. Test with the tip of a sharp knife – potato layers should be soft.
Full fat milk and cream can also be used by those not watching the calories.
Posted by junie on 10.05.2010