Healthy Potato Dauphinoise with Turmeric
- Prep in:
- 15 mins
- Cook in:
- 30 mins
- Serves:
- 4 (as a side)
| Per Serving | %RI |
|---|---|
| KCAL 224 | 11% |
| Fat 13.0g | 18% |
| Sat Fat 7.9g | 39% |
| Sugar 5.5g | 6% |
| Salt 0.4g | 6% |
Method
- Preheat the oven to 200°C,180°C Fan, Gas Mark 6. Brush a small ovenproof dish with a little oil.
- Put the milk, crème fraiche, coriander, cumin, bay leaf, garlic and ground turmeric in a saucepan and season. Bring just to the boil, then add the drained potato, followed by the cauliflower florets – note that the cauliflower will just break the surface, this is fine) and simmer for 10 minutes, or until the potatoes are just tender.
- Transfer everything into the prepared dish, holding back half of the liquid (you want to be able to clearly see the potato and cauliflower). Season, add the chilli flakes and place in the oven for 25 minutes.
Check out this easy recipe video below many other potato recipe videos on our video hub.
Ingredients
300g smooth potatoes (such as Desirée), washed and cut into 5mm slices (placed in a bowl of cold water to prevent browning)
1 teaspoon groundnut oil (or another flavourless oil)
150ml milk
100ml half fat crème fraîche
1 teaspoon coriander seeds, lightly crushed
1 teaspoon cumin seeds, lightly crushed
1 bay leaf
2 garlic cloves, peeled and finely chopped or grated
1 teaspoon ground turmeric
200g cauliflower, trimmed and cut into florets
Pinch chilli flakes
