ChatterBank8 mins ago
Low fat Dauphinoise Potatoes?
9 Answers
Good Morning!
Week one of the healthy eating plan is nearly at an end and I'm looking to make some low/no fat versions of much loved staples!
I've looked around the net and not found any good recipes for Dauphinoise Potatoes. I did read about using creme fraiche but no actual recipe!
Any one got a tried and tested method?
Lisa x
Week one of the healthy eating plan is nearly at an end and I'm looking to make some low/no fat versions of much loved staples!
I've looked around the net and not found any good recipes for Dauphinoise Potatoes. I did read about using creme fraiche but no actual recipe!
Any one got a tried and tested method?
Lisa x
Answers
Best Answer
No best answer has yet been selected by divegirl. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.You could try Boulangere (sp) potatoes. Same sliced potatoes but you use stock to cook them in instead of cream and milk.
http://www.deliaonlin...es-with-rosemary.html
http://www.deliaonlin...es-with-rosemary.html
i used to make this once or twice a week when my son was still at home, it was his carb dish of choice but needed to be low fat. i omitted the cream, and the butter for dotting the top, and used semi-skimmed milk. whilst it obviously wasn't as good as when using any sort of 'cream', it was still very good.
i don't know what the fat content is of low fat creme fraiche compared to elmlea but i've always found elmlea to be a good lower fat substitute for proper cream.
if i was you, i'd use whatever recipe you have been using, omitting any cream or substitute completely but adding a little more milk to make up the volume of liquid needed. if you find it's not creamy enough you can then try adding small amounts of creamy stuff until you find it acceptable.
i don't know what the fat content is of low fat creme fraiche compared to elmlea but i've always found elmlea to be a good lower fat substitute for proper cream.
if i was you, i'd use whatever recipe you have been using, omitting any cream or substitute completely but adding a little more milk to make up the volume of liquid needed. if you find it's not creamy enough you can then try adding small amounts of creamy stuff until you find it acceptable.
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