Healthy Potato Dauphinoise with Turmeric

Healthy Potato Dauphinoise with Turmeric
Prep in Prep in:
15 mins
Cook in Cook in:
30 mins
Serves Serves:
4 (as a side)


Preheat the oven to 200°C/180°C fan. Take a small ovenproof dish and brush the inside with oil.

Put the milk, creme fraiche, coriander, cumin, bay leaf, garlic and ground turmeric in a saucepan and season with salt and pepper. Bring just to the boil, then add the drained potato, followed by the cauliflower (including all the little bits that have come loose – 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). Top with salt, black pepper and 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.


300g smooth potatoes (such as Desiree), washed and thinly sliced into pieces no thicker than 5mm (then placed in a bowl of cold water to prevent them from browning)

200g cauliflower, trimmed into florets and sliced into pieces slightly thicker than potato

150 ml milk (whole or semi skimmed)

100ml half fat (full fat) crème fraiche

1tsp groundnut oil (or another flavourless oil

2 cloves garlic, finely chopped or grated

1 bay leaf

1tsp ground turmeric

1tsp coriander seeds, lightly crushed with a pestle and mortar

1tsp cumin seeds, lightly crushed with a pestle and mortar

sea salt and freshly ground black pepper

pinch chilli flakes