Fat-free Dauphinoise potatoes
Monday, November 21, 2016
Eating Ideas was invited to pay a visit to Glens of Antrim Potatoes to find out what happens to potatoes on their way from field to fork. They gifted me some of their Maris Pipers with a task to create something interesting and I happily embraced the challenge. The result was this amazing fat-free dauphinoise potato dish. No cream or butter but totally delicious. I am delighted to share this recipe with you. I hope you like it!
Creating the dish
Most of the most delicious ways of serving potatoes involve a lot of calories such as the humble baked spud with cheese or traditional Irish champ with spring onions and oodles of butter. My absolute favourite potato dish is Dauphinois potatoes, delicious mainly because of the cream and butter in the dish.
I decided to set about making a healthy version of the dish. Impossible was my first thought but I ended up creating a completely fat-free version which to my surprise, tasted amazing! The secret ingredient for this success is Quark, a fat free cream cheese that in my opinion is completely underrated!
The ultimate test involved serving them to Mr. Eating Ideas, a man not known for low calorie dining or having any desire to consume anything low fat.
Obviously, I didn’t mention any ingredients or the fact that there was anything different to be expected. This involved my very best poker face as I served them up. Once he had cleared the plate, I innocently asked if he had enjoyed his meal. He declared it delicious and after a bit of thought asked if I had done something different with the potatoes as they tasted much better than before.
Of course, I tasted them myself and I have to say, I was genuinely shocked by how good they were.
Ecstatic is an understatement. To have made better tasting Dauphinois, without the use of cream, butter, milk or full fat cheese is one hell of an achievement in my book! I will definitely be making these again.
The recipe and instructions are below.
Ingredients
- Maris piper potatoes (peeled ) enough for the baking dish of your choice
- 250g tub of Quark cheese (I used Dale Farm)
- 250mls vegetable stock
- 1 large clove of garlic (finely chopped)
- whole nutmeg to grate or powdered nutmeg as an alternative
- Salt and pepper
Instructions
- Array
What Do You Think?
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Fat-free? Best news ever! Well done
aw thank you! It’s delicious
OMG fat-free?? Really? I love Dauphinios potatoes but try to avoid them cos of all the cream
I know but believe me it really works. Secret ingredient is Quark. Give it a try
The recipe isn’t included on your page, only the instructions
HI Maria- it is there. There is a tab for ingredients and one for instructions. Click on them- Lynne
I can’t find a tab for ingredients. The instructions are there. I might just try to make this guessing at the amounts.
so sorry- I’m having a problem with the site. Trying to get the ingredients back!
How do you stop the quark from separating? Love the recipe but my dauphinois separated and went watery
oh no, I’m sorry to hear that. Try heating the quark very gently with the stock to stop it separating
No recipe update? So still no ingredients but pretty simple to do, thanks. Agree quark completely underrated my go to for cauliflower cheese all the time
I’m having problems with the site and a lot of my recipes have gone missing. Still trying to trace them!! so sorry
Used this simple recipe to impress my wife and it’s been a fantastic dish, we have it it on a fortnightly basis and I’ve got an allergy to Meat and fish so its a good one for myself also.
So happy days, I thank you for your time in sharing this with us all.
Thanks again
Michael
so glad you like it!
Lynne
still no ingredients, but not hard quark , stock pots? did u use garlic?
Rob- SO sorry- my website had some major issues and I lost most of my recipes. I have been trying to recreate them but its taking a lot of time. I parboiled potatoes until nearly cooked and placed in a dish. I melted a tub of quark with some stock, garlic and grated nutmeg (very gently to stop the mixture splitting) I poured the mixture over, covered with foil and baked in the oven until really soft and the mixture all absorbed
Can you please advise the ingredients (quantities) and instructions please. Thanks
Claire- I’m so sorry- I have had an issue with my site and all the old posts have lost their recipe details. I’m planning to redo this and update the details. Sincere apologies- It’s been a nightmare