How to make dauphinoise potatoes without cream
If you’re looking to indulge in a rich and creamy side dish, try making dauphinoise potatoes. Traditionally, this French dish is made with layers of potatoes, cream, and cheese, which are then baked to perfection. However, if you’re looking for a lighter alternative or simply don’t have cream on hand, you can still enjoy the delicious flavors of dauphinoise potatoes without the cream.
One simple substitution is using milk instead of cream. While milk may not give you the same level of creaminess, it will still lend a smooth and silky texture to the dish. You can use whole, low-fat, or even non-dairy milk, depending on your dietary preferences.
Alternatively, you can use a combination of milk and stock. This will add some depth of flavor to the dish, while still keeping it relatively light. Vegetable or chicken stock both work well in this recipe. Just make sure to use unsalted or low-sodium stock to avoid making the dish too salty.
To give your dauphinoise potatoes a burst of flavor, consider adding some herbs and spices. Garlic, thyme, and nutmeg are all classic choices that complement the creaminess of the dish. You can either infuse the milk or stock with these flavors before adding it to the potatoes, or sprinkle them over each layer as you assemble the dish.
Whether you’re looking for a healthier version of dauphinoise potatoes or simply running low on cream, these substitutions will allow you to enjoy a creamy and indulgent side dish without compromising on taste. Get creative with flavors and enjoy this classic French dish with a twist!
Make Delicious Dauphinoise Potatoes
If you’re looking for a rich and creamy potato dish, but don’t have any cream on hand, you can still enjoy the deliciousness of dauphinoise potatoes. This classic French dish is typically made with thinly sliced potatoes cooked in cream, but there are ways to make a creamy version without cream.
Ingredients
- 2 pounds of potatoes (Yukon gold or russet potatoes work well)
- 2 cloves of garlic, minced
- 1 1/2 cups of whole milk
- 1/2 cup of chicken or vegetable broth
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of butter, melted
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried thyme
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the potatoes and slice them thinly. You can use a mandoline or a sharp knife for this.
- In a mixing bowl, combine the minced garlic, milk, broth, grated Parmesan cheese, melted butter, salt, black pepper, and dried thyme. Whisk until well combined.
- Grease a casserole dish with butter or cooking spray. Layer one-third of the sliced potatoes in the bottom of the dish.
- Pour about one-third of the milk mixture over the potatoes. Repeat this layering process two more times, finishing with a layer of the milk mixture on top.
- Cover the casserole dish with aluminum foil and bake for about 45 minutes. Then, remove the foil and bake for an additional 30 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Once done, remove from the oven and let it cool for a few minutes before serving.
This version of dauphinoise potatoes may not be as rich and creamy as the traditional version, but it still has a great flavor and creamy texture. Serve it as a side dish alongside roasted chicken or beef for a comforting and delicious meal.
Simple Recipe Without Cream
If you’re looking for a lighter version of dauphinoise potatoes, here’s a simple recipe that doesn’t require cream. This recipe still delivers that delicious creamy texture without the added fat.
Ingredients:
- 2 pounds of potatoes, thinly sliced
- 2 cloves of garlic, minced
- 1 1/2 cups of vegetable broth
- 1 1/2 cups of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of butter
- 1 cup of shredded cheese (e.g. Gruyère, Cheddar, or Parmesan)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large saucepan, combine the minced garlic, vegetable broth, and milk. Bring the mixture to a simmer over medium heat.
- Add the sliced potatoes, salt, and black pepper to the saucepan. Cook for about 5 minutes, stirring occasionally, until the potatoes have slightly softened.
- Grease a baking dish with butter.
- Transfer the potato mixture to the baking dish, making sure to spread it evenly.
- Sprinkle the shredded cheese over the top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
- Let the dauphinoise potatoes cool for a few minutes before serving. They will thicken slightly as they cool.
Enjoy these creamy, flavorful dauphinoise potatoes without the traditional use of cream!
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