A Low Fat Alternative to Dauphinoise Potatoes

If you are cooking for a special occasion, and are looking for an accompaniment to go with your savoury dish, it is tempting to choose the French classic, Dauphinoise Potatoes. A fantastic dish, but which is fat laden from butter and cream and can be too rich for some. For the health conscious there is an alternative, called Boulanger Potatoes, which can be made to be almost fat free but without the loss of taste or the sense of occasion. It can also be made to be vegetarian or vegan. Again it is French based and the recipe for our version follows;

Boulanger Potatoes - Serves 4

Ingredients:

2lb / 900g potatoes
1lb / 450g onions - peeled & thinly sliced
4 cloves garlic - peeled & finely chopped
2oz / 50g butter
1ltr stock - preferably chicken but vegetable is fine
1tsp fresh thyme leaves
1tsp fresh sage - finely chopped
Salt & pepper

Method:

Peel the potatoes & place in cold water.

Put 1/2 the butter in a frying pan & when melted add the onions, garlic & herbs. Cook until the onions are translucent. Set aside. (For a fat free alternative gently poach the onions, garlic and herbs in a little water until soft.)

Slice the potatoes into fine slices, approx 3 mm thick.

Take a shallow ovenproof dish and place a layer of potatoes over the bottom. Season. Then add a layer of onions. Layer more potato slices on top & repeat with the onions. Finish with a layer of potatoes. Pour the stock over the top until just below the top layer. Season. Dot the remaining butter over the top and bake in the oven at 190°C for 1 hour until crisp on top. (Again, for a fat free alternative, omit the butter, but cook as before.)

We have tried this recipe successfully, on many occasions, with our guests at our Bed & Breakfast in France. For more details and a different original recipe every month visit The Voltaire.com