Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet
Prep:30 mins
Serves 6
1 tsp olive oil150ml semi-skimmed milk1 plump garlic clove, peeled and halved4 thyme sprigs, plus extra for sprinkling1 bay leaf1 shallot, roughly choppedgood pinch freshly grated nutmeg1kg waxy potatoes (try Desirée)140g full-fat crème fraîche75ml vegetable stock (Marigold bouillon)1 tsp thyme leaves25g gruyère or vegetarian alternative, grated
STEP 1Heat the oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 25 x 19 x 5cm ovenproof dish. Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside to infuse.STEP 2Peel then slice the potatoes very thinly. Pat them dry. Layer half the slices in the dish, overlapping slightly, then season.STEP 3Strain the infused milk into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves. Return this liquid to the jug, then pour half of it over the potatoes in the dish. Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper. Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender – test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving, sprinkled with thyme sprigs.
