There are so many really delicious recipes and yet so little time to revisit each one! At least it feels that way, especially when it seems you've been cooking for a couple of lifetimes. Peter and I went shopping for a new bookcase for my study several weekends ago. The time was ripe, you see, for my study had become more cluttered than his. Being second-time-arounders in our early 50s (with no children at home), we have the luxury of having our own 'play rooms'. Every time Peter came in to sit with me at my desk for a chat, he complained that he had to 'climb over a mountain' of cookery books and tall piles of printed recipes. Of course, you and I know that men tend to exaggerate these things, it really wasn't that bad. Nevertheless I was keen to establish some fresh law and order with my many hundreds of books. In our favourite secondhand furniture store (a fabulous shop called Aardvark) we found a tall, good looking and sturdy unit that matches the rest of our bookshelves and my kitchen dresser; and it has glass doors. I love it! Anyhoo, as I was sorting through my cookbooks, I poured over the pages of each one and found recipes from a former lifetime... that is, long time family favourites that I used to cook when I was previously married. That's when I remembered this low fat version of scalloped potatoes published in 2002 in Low Fat Feasts in the Australian Women's Weekly (AWW) stable. I think Food Director, Pamela Clark, may have cooked this on one of the occasions that she visited the cooking school. It was a winner of a recipe then and still is! There are many versions of layered baked potatoes cooked the French way: Boulangère (or Baker's oven) comprised of potatoes, onions and stock; and then there's Anna, made from potatoes and ghee; and Gratin dauphinois from a region near the French/Italian border, which French-born chef, Gabriel Gaté (who always says I remind him of his sister), describes as 'rich and satisfying'. According to Larousse Gastronomique, Gratin dauphinois is 'a method of preparing potatoes that is a speciality of the country of the four mountains (Lans, Villard de Lans, Autrans and Sassenage). The potatoes are cut into taillons (round slices) and arranged with single cream in a gratin dish which has been rubbed with garlic and buttered. However, Gratin dauphinois is often made by pouring a mixture of eggs, milk and cream over the potato slices and sprinkling the dish with grated cheese'. Some versions have a Gruyère cheese topping, others do not. So, back to the recipe at hand. What I really liked about it the first time I ever cooked it was that you can have French style scalloped potatoes without all the fat, and it still tastes delicious... especially as leftovers reheated on the second day. Here's my take on the AWW recipe. I have tweaked some of the quantities and swapped the brown onions for eschalots, which I find are sweeter in flavour. Do hope you will try it, I think you may be very pleasantly surprised. SCALLOPED POTATOES GRATIN DAUPHINOIS 5 small-medium sized new potatoes (approximately 1kg), thinly sliced 2-3 large eschalots, sliced 2 cloves garlic, chopped a light mist of EVOO spray 3/4 cup light (low fat) sour cream 100mls vegetable or chicken stock 1 cup cheddar cheese, grated freshly cracked black pepper, to taste Preheat oven to 180 degrees C. Saute the eschalot and garlic in a small frypan sprayed with a light mist of EVOO, cook until tender. Layer the slices of potato with the cooked eschalot and garlic in four ramekins (lightly greased). Combine the sour cream and stock in a jug and whisk till smooth. Pour equal amounts into each ramekin, over the potato and eschalot layers. Sprinkle the top of each with freshly ground pepper and place an extra dollop of the low fat sour cream on top, then finish with the grated cheese. Bake, covered, for 45 minutes until the potatoes are tender and the cheese topping is golden. Finish off under the grill if you like your cheese well browned. Serves 4. étape par étape... Mangeons! Tell me, in your repertoire are there any favourites that you haven't made in ages that you feel you really would like to cook again?
Lizzy
27/6/2013 10:51:12 pm
Hi Jennifer, that's a great idea. Glad to know there is are some fans of Potato dauphinois out there! Thank you for stopping by. 28/6/2013 02:25:54 am
It that legal - a low fat recipe for scalloped potatoes... ? It looks SCRUMPTIOUS!
Lizzy
28/6/2013 06:13:22 pm
Hello there you! Yes, believe me, it's legal and delicious! My work desk is kinda untidy, but organised mess. Love my new bookcase. 28/6/2013 09:13:33 am
Gratin dauphinois is one of my favorite potato dishes. I usually make mine full fat, and with Gruyère, but this lightened up version looks really good. Good idea to bake in ramekins - much easier to control the portion sizes that way!
Lizzy
28/6/2013 06:14:10 pm
Hi there John! full fat with Gruyère sounds delicious and I bet you do it well! Hope you try this one... yes, ramekins is great for portion control and that's the whole idea here.
Lizzy
28/6/2013 06:26:36 pm
Diets are simply just not fair! I am on a diet challenge too, grain free and, for the most part, potato free too, for health reasons, rather than weight loss. This one is a beauty Fig... kissing you back, and hoping you will try it! 28/6/2013 01:26:19 pm
This looks so delicious Lizzy. I love scalloped potatoes but the recipe/method I have is certainly not healthy. Your recipe sounds like perfect winter food without all the cream. I hope you are having a lovely weekend.
Lizzy
28/6/2013 06:23:53 pm
Thanks so much, Jane! The non healthy scalloped potatoes are so yummy, but so rich that they can make you feel queasy, I find. This one is great! Weekend is good, many thanks. Hope all is going well in your part of the world. ; )
Eha
28/6/2013 02:16:01 pm
What a delightful time for you to have printed this recipe: both it being classical French and certainly associated with Gabriel Gate! Am quite looking forwards to listening to him and watching him prepare French regional dishes from tonight onwards on SBS [I'm one of the fruitcakes who does not sleep in July: Tour de France :) !] Wonder what we'll get from Corsica? Am not a big potato lover, but was brought up on the Dauphinois and I do like your recipe! As far as my study goes - hmm: the overflow of books reaches straight into the living room and even my bedroom has plenty of piles of books and paper everywhere :D !
Lizzy
28/6/2013 06:24:51 pm
Well hello there... how about my timing eh? Gabriel is such a delight, I always looked forward to welcoming him to Canberra! His accent is so charming... and he really is very funny when presenting a cooking class... and knowledgeable too! Enjoy xox 28/6/2013 10:58:04 pm
This looks yummy indeed Lizzy! My family loves these so much that I have to keep them for special occasions only, but with your low fat version I can make it more often :)
Lizzy
29/6/2013 12:57:01 pm
Thanks so much, Bec. I hope you will try this one. I love how we find great new (old) recipes through blogging friends. Your cauliflower pizza base has me fascinated!
sonja fusher
28/6/2013 11:01:53 pm
Are you able to let me know your measurement of 3/4 cup of sour cream in ml or grammes as we don't have the same measurement in the UK. I would really like to try this recipe as I'm on slimming world diet, which allows me to eat potatoes for free, but anything with fat in is syns for me. So would be great to know quantity. thank you for sharing
Lizzy
29/6/2013 12:58:03 pm
Hello there Sonja, say around 200mls. Apologies, I should have included that detail. I think you might enjoy this one! Thanks for stopping by! ; )
sonja fusher
30/6/2013 08:24:19 am
thank you I will definitely enjoy this one xx
Lizzy
30/6/2013 09:40:27 am
My pleasure, Sonja! ; ) 29/6/2013 12:17:45 am
I love the portion sizes. I've decided I need to come up with some healthier orgasmic food and I think you've already started!
Lizzy
29/6/2013 12:58:34 pm
Hello there my friend... it still is orgasmic but in a light way... thanks for stopping in.
Lizzy
30/6/2013 12:01:03 am
Thank you Tandy... I could do with a library of my own! 30/6/2013 12:36:17 am
I'm so potato mad now that it's cold and potatoes cooked with cream? Even better! What a lovely culinary trip down memory lane Lizzy!
Lizzy
30/6/2013 12:45:57 am
Thanks Lorraine ;D 30/6/2013 02:50:14 am
Gosh I love potatoes, like really reallly love them, especially in Winter. I'm so making this next to steak tomorrow night ;)
Lizzy
30/6/2013 09:36:59 am
Hi there Lisa... spuds are great, aren't they! Especially in winter. And this recipe sits brilliantly with steak. ; ) 30/6/2013 06:05:53 pm
My mum used to make savoury filled crepes with various fillings and creamy sauces... I really should give something like that a try.
Lizzy
1/7/2013 11:58:52 am
Thank you GG. It does like nice and makes it more like a scalloped potato pie... and you can control portion sizes. 30/6/2013 06:44:02 pm
Scalloped potatoes make such a treat, these look scrumptious!
Lizzy
1/7/2013 11:59:10 am
Thanks Laura, without the calories of full cream! 30/6/2013 11:20:27 pm
This looks SO tasty & really simple...shall add to my list of #MeatlessMonday meals...with a healthy dose of salad on the side.
Lizzy
1/7/2013 11:59:29 am
Hi Mel, I think you might just enjoy this one! 1/7/2013 07:13:19 pm
Yummmmm Lizzy - this is perfect winter food, potatoes and cream!!!! I was so delighted to see it is low fat!!!!
Lizzy
2/7/2013 10:58:45 pm
Hi Ella, it is indeed! Thank you for stopping by xo 1/7/2013 09:16:30 pm
Dont get me started on looking through those piles of precious things. This sort of thing keeps me occupied for more time than I'd like. What amazing things we tuck away though. A treasure of former life and times. This is a good one isn't it with the lower fat. Such a good idea...
Lizzy
2/7/2013 10:59:56 pm
Hi there... well, actually, I wish I hadn't discarded the two foot high pile of recipes that my mother and I tore from magazines years ago. I kept a few, but when I downsized (left my ex), I was really quite ruthless. In hindsight, an error. Thank you for dropping in. ; ) 2/7/2013 02:46:55 am
men always exaggerate with the mountains of book...
Lizzy
2/7/2013 11:02:13 pm
Hello Helene... Larousse didn't mention the royal french line, but mentioned the land of the four mountains, as I wrote above. I bet it's one of your favourites, especially if it's one your mum makes often. Thank you very kindly for visiting ; )
Lizzy
2/7/2013 11:02:51 pm
A perfect accompaniment... I do hope you might try this one... thanks for dropping in ; ) 2/7/2013 11:02:35 pm
Old family favourites are always the best. Your spud's look fabulous.
Lizzy
3/7/2013 04:10:05 pm
Mandy, thank you so much! ; )
Lizzy
4/7/2013 08:23:39 pm
Celia, so are so very correct... on both counts... delicious comfort food... and love love love bookcases! When we were house hunting, we made sure the rooms had wall space for book shelves... not many homes do these days.
Lizzy
7/7/2013 05:26:53 pm
Hi El... we may have been separated at birth! I could furnish my entire home from second hand stores, especially one as good as Aardvark. Bookcases are another love, as is this potato dish. Thank you for stopping by and hoping you are enjoying some warm weather over your way!
Lizzy
13/7/2013 10:13:55 pm
Thanks Janie, it is xox
Lizzy
15/7/2013 08:52:30 pm
They are indeed, Elaine! Full cream organic milks sounds perfect. Incidentally, I could not access your website via your name above. Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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