I love potato dauphinoise, it is the perfect side dish to any meal with an ideal balance of flavour and texture. This is my adaptation on a recipe from Lake District Co. Quark. This goes perfectly with my pan fried chicken breast and creamy mushroom sauce recipe
Extra Easy Syn Value:- 1
Healthy Extras:- A
You will need:-
500g sweet potatoes
250g tub The Lake District Dairy Co. Quark
2 tsp cornflour
1 clove garlic, crushed
freshly grated nutmeg
salt and ground black pepper
80g mature Cheddar, grated
1 tsp mustard powder
Preheat the oven to 200oC/Fan 180oC/Gas Mark 6. Peel the potatoes then place them whole in a large pan of cold, salted water and bring to the boil. Cover and simmer for 8 mins or until they are just tender. Drain in a colander and rinse the potatoes in cold water to cool.
Cut the potatoes into slices the thickness of a one pound coin. In the pan mix the cornflour to a smooth paste with a little cold water, then add 90ml water, The Lake District Dairy Co. Quark, garlic, nutmeg, mustard powder and plenty of seasoning. Add the potatoes and stir to coat in the mixture.
Tip the mixture into a large ovenproof dish. Use a spoon and fork to arrange the potato mixture levelling it. Sprinkle over the cheese. Place the dish on a baking tray then bake in the centre of the oven for 25-30 mins or until golden brown on top.
Did you know that I have a weight loss support group on Facebook!? It's a place to share meal ideas, meal plans, food pictures, success stories, meal plans and generally support each other on our weight loss journeys!Notes-
Syn calculations are all carried out as a paying Slimming World member. I am not a consultant! It is always recommended to check syn values yourself.
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