Dauphinoise potatoes are a classic dish from the Dauphiné region of France. Traditionally, they are made with heavy cream, butter, and cheese.
Can Dauphinoise Potatoes Be Made Without Cream? Yes, you can still make a delicious gratin dauphinoise without cream. Typically, this recipe will have some cheese in it. That helps the creaminess of the dish.
This blog post will explore how to make these delicious potatoes without cream. Then, we will discuss how to make them differently so everyone can enjoy them.
What are Dauphinoise Potatoes?
These creamy potatoes baked in a thick garlic sauce and topped with Gruyere cheese are a rich and decadent French side dish.
Can Dauphinoise Potatoes be Made without Cream?
A classic French dish, Gratin dauphinoise is made with thinly sliced potatoes in a rich, creamy sauce.
Fortunately, you can still make a delicious gratin dauphinoise without cream.
Making a delicious meal, you don’t have to feel guilty about eating is as simple as using fat-free or non-dairy milk, Gruyère cheese, a little light butter, and enough herbs and spices.
How to Make Dauphinoise Potatoes without Cream?
Low-fat without Cream Recipe
In this recipe, we use some low-fat cheese. We can’t have a creamy sauce since we don’t want to use too much fat. But the cheese is a suitable replacement for creaminess.
- Eight medium-sized Yukon Gold, Maris Piper, or russet potatoes
- Two tsp thyme
- One bay leaf
- One and a half cups of fat-free milk
- Two cups of gruyere cheese that’s been grated
- Two tablespoons of light, fat-free unsalted butter
- Two teaspoons of olive oil
- One clove of garlic that’s been minced
- ½ teaspoon of salt
- ½ teaspoon of pepper
- Preheat the oven to 425 degrees Fahrenheit.
- Using a paper towel, take a baking dish and oil the bottom with olive oil. Using a spoon, massage the garlic into the base of the dish. Remove any remaining minced garlic once rubbed into the bottom of the dish.
- Because we’re replacing the cream with Gruyere, we’ll be building cheesy layers. Slice potatoes until they are roughly medium thickness, which is an excellent place to start.
- In a large mixing dish, combine the melted fat-free butter, salt and pepper, minced garlic from before, and potatoes. Stir until the potatoes are well-coated.
- Place a third of the potatoes at the bottom of the dish. On top of the layer of potatoes, add a thin layer of Gruyere. Repeat until you’ve used up both ingredients three times.
- Place the milk, bay leaf, and thyme in a saucepan. Bring to a boil over medium-high heat. Pour the heated milk mixture over the potatoes and cheese. This should melt the cheese.
- Cover the dish in aluminum foil and bake for about 40 minutes at 425°F. When you can remove the aluminum foil and check that the potatoes are soft in the sauce by poking them with a fork, you’ll know it’s done.
- Remove the foil, and bake for 10 minutes to brown it on top.
- Remove the dish from the oven and set it aside for five minutes before serving.
This recipe has the same creamy texture as its original counterpart but without the milk or cream.
- Eight medium-sized Yukon gold or russet potatoes
- Two tablespoons of olive oil
- One tablespoon of cornstarch
- Two tablespoons of nutritional yeast
- One cube of vegetable stock
- Three cups of unsweetened almond milk
- One onion
- Preheat your oven to 350°F for 5 minutes.
- Slice the potatoes thinly, about an eighth to a quarter-inch thick. Then, place the potatoes in a large shallow baking dish.
- In a skillet, saute the onions in olive oil for about two minutes or until they are translucent and have browned at the tips.
- In a mixing dish, combine all almond milk and cornstarch and mix well until the cornstarch is completely dissolved.
- In a large saucepan, combine the almond milk mixture, nutritional yeast, cube of vegetable stock, salt, and pepper. Bring to a boil over medium-high heat. Reduce the heat to low and simmer once you’ve seen bubbles.
- While it simmers, often stir to help the mixture thicken. Once smooth, pour the mixture over the layers of potato and cover the baking dish with aluminum foil.
- Place the dish in the oven and bake for about a half-hour.
- Check the potatoes for consistency and doneness by using a fork. Then remove the aluminum foil and bake for another 15 minutes, or until golden brown on top.
- Serve after it’s cooled for about five minutes.
Easy Dauphinoise Potatoes without Cream Recipe
If you don’t have much time, you may try to cut down the prep time by using the saucepan to thicken the sauce.
Try this recipe!
- Six russet potatoes
- One minced garlic clove
- One cup of shredded Swiss cheese
- Two cups of low-fat milk
- One tablespoon of cornstarch
- Two cups of gruyere cheese that’s been grated
- Preheat the oven to 350 degrees Fahrenheit.
- Slice the potatoes until they are about ¼ of an inch thick or thinner is ideal. To minimize browning, rinse the potatoes in cold water before cooking.
- Mix the milk, garlic, and cornstarch in a medium pan over medium heat. Bring to a simmer slowly while stirring. It should start to thicken somewhat after a few moments.
- After about two minutes of simmering, add the sliced potatoes to the pan, then simmer for another 10 minutes. When the potatoes are soft, they’re ready.
- After simmering, transfer the potatoes to a buttered baking pan or ovenproof dish. You may bake these for 25 minutes and then serve them.
Why does cream split in dauphinoise potatoes?
It’s because the sauce is acidic. A thickening agent to neutralize it before cooking helps prevent this.
How do you thicken dauphinoise potatoes?
Adding a thickening agent like cornstarch, flour, or arrowroot will stabilize and thicken the sauce.
What is the difference between potato gratin and dauphinoise?
The main difference is dauphinoise potatoes use raw potatoes, whereas a gratin starts with boiled potatoes.
The original recipe for gratin dauphinoise uses thinly raw potato slices, milk or cream, and sometimes Gruyère cheese, then cooked in a buttered dish rubbed with garlic.
While potato au gratin uses boiled potatoes from the very beginning.
How do you make Jamie Oliver potato dauphinoise?
Potato dauphinoise Jamie Oliver’s recipe uses grated cheese like cheddar, Gruyere, or Parmesan to mix with the milk sauce.
Potato Gratin No Cream
If you’re looking for a delicious and indulgent potato dish, look no further than potato gratin without cream UK. This classic French dish is typically made with cream and cheese but can also be made without cream.
The potatoes are laid in a baking dish and then topped with a mixture of Parmesan cheese, garlic, and fresh herbs. The dish is then baked in the oven until the potatoes are tender and the cheese is melted and bubbly. Despite the lack of cream, this dish is still packed with flavor.
Whether you’re looking for a side dish or a main course, potato gratin is sure to please. Just be warned: it’s addicting!
Potato Gratin Without Cream
These gratin potatoes without cream are deceptively simple yet so delicious. A gratin is a thinly sliced potato casserole, typically made with cream. This version lightens things by using milk instead of cream, and it gets its richness from Gruyere cheese.
The key to making a great gratin is to slice the potatoes very thinly so they cook evenly and get nice and golden brown on top.
This dish is perfect for a holiday meal or a special occasion dinner. And it’s sure to please even the pickiest eaters. Enjoy!
Potato Gratin Recipe Without Cream
If you’re looking for a delicious potato gratin recipe without cream, you’ve come to the right place! This dish is perfect for a cozy winter meal and is so easy to make. All you need are potatoes, cheese, and some seasonings.
- Start by preheating your oven to 350 degrees Fahrenheit. Then, wash your potatoes and slice them thinly.
- Next, layer the potato slices in a baking dish, scattering cheese between each layer.
- Finally, season with salt, pepper, and other herbs or spices.
- Bake the gratin for about 45 minutes, and serve warm.
Can You Make Dauphinoise Potatoes With Milk?
Looking for a delicious and easy way to get your daily dose of potatoes? Look no further than the one with milk!
This is made with creamy milk, flavorful potatoes, and just the right amount of seasoning.
It’s perfect as a side dish or a main course and will please even the pickiest eaters. Plus, it’s healthy and low in calories, so you can enjoy it guilt-free!
Potato Gratin No Cream Jamie Oliver
This dish is a delicious way to enjoy potatoes without all the heavy cream typically used in gratins. The combination of potatoes, cheese, and herbs makes for a rich and flavourful gratin that will please any crowd.
To make this dish, layer sliced potatoes with shredded cheese and chopped herbs, then bake until golden brown and bubbly. You can add a layer of bacon or ham for an even richer flavor.
Whether serving it as a side dish or a main course, this potato gratin will become a new favorite.
Dauphinoise Potatoes Without Cream Jamie Oliver
Jamie Oliver’s dauphinoise potatoes are a classic French dish usually made with cream and Gruyere cheese. This is a lighter, healthier take on the dish that uses skimmed milk and low-fat Cheddar cheese.
The potatoes are thinly sliced and layered in a baking dish, and the milk mixture is poured over them before being baked in the oven. The result is a creamy, cheesy potato gratin that will please any crowd.
So if you are looking for a delicious yet lightened-up version, be sure to give this recipe a try. Your taste buds will thank you!
Dauphinoise Potatoes No Cream
This is a rich and delicious side dish that will impress your guests! They’re made with a creamy cheese sauce infused with garlic and thyme and taste just as good as the ones with cream.
Plus, they’re a lot healthier for you. Give them a try!
Dauphinoise Potatoes With Milk Only
Yes, it is possible to make a delicious dish with milk only. The key is to use high-quality milk (preferably organic) and heat it gently before adding it to the potatoes.
Also, slice the potatoes very thin to cook evenly and quickly. I like to use a mandoline slicer for this task, but you can also use a sharp knife.
Finally, ensure that you season the dish with plenty of salt and black pepper before baking. Enjoy! 🙂
What Cheese Can I Use For Dauphinoise Potatoes
I wouldn’t use just any cheese. You want something that will melt well and have a rich flavor. A good Gruyere or Emmental would be ideal.
If you’re looking for a cheaper option, I recommend a cheddar. Make sure it’s a good quality cheddar. Otherwise, it might be a bit too sharp.
There is no perfect replacement for Gruyere cheese. However, some good substitutes would include Emmental, Beaufort, or Comté. These will be your best bet if you’re looking for a cheese with a similar nutty and earthy flavor profile.
Alternative To Gruyere Cheese In Dauphinoise
If you can’t find Gruyere cheese, you can use Comté, Emmental, Beaufort, or another firm Swiss cheese instead.
Potato And Onion Bake Without Cream
How To Make Potato Bake Without Cream
You can make a delicious potato bake without cream by using milk and butter instead. Simply cook the potatoes in milk until tender, then add some butter and seasonings to taste. You’ll have a creamy, flavorful dish that everyone will love!
Simple Potato Bake Without Cream
This is a great potato bake recipe that doesn’t require any cream. You’ll need:
- 4-5 large potatoes, peeled and sliced into thin rounds
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Preheat your oven to 400 degrees. In a large baking dish, combine the potatoes, onion, garlic, and olive oil. Season with salt and pepper to taste. Bake in the oven for 30 minutes or until the potatoes are cooked. Serves 4-6 as a side dish. Enjoy!
French Potatoes Dauphinoise
What Cheese For Dauphinoise Potatoes
You’ll want to use Gruyere cheese. Gruyere is a Swiss cheese with a slightly nutty flavor and a smooth texture. It’s perfect for grating over the top of these potatoes! If you can’t find Gruyere, you could also use Parmesan or another similar cheese.
Healthy Potato Bake Without Cream
This recipe is a healthy alternative to a potato bake with cream, and it’s just as delicious! The key is to use olive oil and garlic to flavor the potatoes and then top them off with shredded cheese and chopped fresh herbs.
- 8 small potatoes, sliced into thin wedges
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley or thyme leaves
- Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking dish with about 1 tablespoon of olive oil. In a bowl, combine the remaining olive oil with the garlic, Parmesan cheese, cheddar cheese, and parsley or thyme.
- Add the potato wedges to the dish and toss with the cheese mixture until evenly coated. Bake in the preheated oven for 25 minutes or until potatoes are tender and golden brown. Enjoy!
Chicken And Potato Bake No Cream
This recipe is a healthier alternative to the classic chicken and potato bake. It’s made without any cream, so it’s perfect if you want a lighter dish.
- 4 boneless, skinless chicken breasts
- 1 lb. sliced potatoes
- 1 tbsp. olive oil
- 1 tsp. dried thyme
- Salt and pepper to taste
- Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking dish with cooking spray. Season chicken with thyme, salt, and pepper.
- Arrange potato slices at the bottom of the prepared dish. Drizzle with olive oil; top with chicken breasts.
- Bake in preheated oven for 30 minutes or until potatoes are tender and chicken is cooked through. Enjoy!
Potato Dauphinoise Skillet
This dish is decadent, but it’s worth it for a special occasion! The skillet features layers of creamy potatoes, bacon, and cheesy goodness. It’s perfect for feeding a crowd.
- 1 ½ lbs Yukon gold potatoes, peeled and sliced very thin
- 1 cup heavy cream
- 4 slices of bacon, diced
- 1 cup grated cheese (I like to use a mix of Gruyere and cheddar)
- Salt and pepper to taste
- Preheat the oven to 375 degrees F. Grease a 9×13 inch baking dish with butter or cooking spray.
- Layer the potatoes in the dish, overlapping them slightly as you go.
- Pour the cream over the potatoes, and then sprinkle with bacon, cheese, salt, and pepper.
- Bake in preheated oven for 30-40 minutes or until potatoes are tender and cheese is melted and bubbly. Enjoy!
Sweet Potato Gratin Without Cream
This dish is a rich and creamy alternative to sweet potato casserole without using any cream. The key is the combination of milk and cheese – a delicious, velvety sauce that clings to the sweet potatoes.
Cream Garlic Potatoes Double Cream Potatoes
As someone who loves both garlic and potatoes, I can doubt that cream garlic potatoes are one of the best things in the world. While there are many Potato Recipes, this is my favorite.
Cream Garlic Potatoes are so simple to make, yet they taste incredible. You only need some potatoes, butter, garlic, cream, and parmesan cheese. The result is a rich and creamy potato dish that is heavenly.
If you’ve never tried making Cream Garlic Potatoes before, I highly urge you to do so as soon as possible. You won’t be disappointed!
Potato Bake No Cream No Flour
This delicious, healthy side dish is perfect for any occasion! It’s gluten-free, dairy-free, and has no flour.
- 3 large potatoes
- 1 tbsp olive oil
- ½ tsp sea salt
- Freshly ground black pepper to taste
- Preheat the oven to 375 degrees F. Cut potatoes into thin slices (I use a mandoline). Place sliced potatoes in a large bowl. Add olive oil, salt, and pepper and mix well.
- Spread mixture on a baking sheet and bake for 25-30 minutes or until potatoes are crispy and golden brown. Enjoy!
What is a Dairy-Free Substitute for Heavy Cream?
A dairy-free substitute for heavy cream would be coconut milk. Coconut milk has a similar consistency to heavy cream and contains about half the fat of regular cream. However, coconut milk is much cheaper than heavy cream.
If you want coconut milk instead of heavy cream, add 1/2 cup of coconut milk to each recipe.
What Can I Use Creme Fraiche for?
Creme fraiche is used for cooking and baking. The best thing about creme fraiche is its high-fat content, making it great for cooking and baking.
If you want to use creme fraiche for other purposes, such as salad dressing, you should dilute it first.
Can You Use Condensed Milk in Place of Heavy Cream?
Yes, condensed milk can be used instead of heavy cream for making ice cream. However, you should use only one part of the condensed milk to replace one part of the heavy cream.
What Does Au Gratin Mean in Cooking?
Au gratin means “golden brown” and refers to a dish where cheese is baked inside a breadcrumb crust. The result is a golden brown crust around the edges of the dish.
How Do You Make Jamie Oliver Potato Dauphinoise?
Jamie Oliver’s potato dauphinoise recipe uses grated cheese like cheddar, Gruyere, or Parmesan to mix with the milk sauce.
How Do You Make James Martin Potatoes Dauphinoise?
To make James Martin’s recipe:
- First, you must grease an oven-proof dish and then rub the garlic all over the dish.
- After that, layer up the potatoes, cover them in milk and cream, and season well.
- Sprinkle each layer with cheese.
- Bake at 180c for 1 hour.
Can I Freeze Potato Dauphinoise?
Yes, you can freeze it for up to 6 months. The best way to do this is to place them in a freezer bag, then seal the bag and put it into the freezer.
Once frozen, when you want to eat it, remove the dish from the freezer and thaw it overnight in the fridge before reheating it.
Can I Slice Potatoes Ahead of Time for Gratin?
Yes, you can slice potatoes ahead of time for gratin. The best way to do this is to boil them first, then put them into cold water until they are cool enough to handle. Then cut them up into slices.
The sliced potatoes are good for several days if stored in a sealed container in the refrigerator.
Can You Make Cream from Milk?
Yes, you can make cream from milk! The process takes about 10 minutes using a blender and requires only 2 ingredients – milk and melted butter.
Can You Prep Dauphinoise the Day Before?
You can partially cook it for about 45 minutes up to 24 hours before serving them. For serving, return the dish to the oven without the foil on top, bake for another 20-30 minutes, or until piping hot.