Here is the bariatric-friendly potato dauphinoise recipe I made this weekend using two types of potato – fabulously colourful orange sweet potatoes and waxy Charlotte potatoes. The traditional cream has been replaced with quark and stock. This dish goes well with roasts, grills and roasted vegetables. It’s also fantastic reheated for the next day.
BARIATRIC POTATOES DAUPHINOISE
Frylight low-fat cooking spray
2 sweet potatoes (weighing about 550g/11/4 lb), peeled and thinly sliced
550g/1/4 lb waxy potatoes (like Charlotte), peeled and thinly sliced
2 large onions, finely sliced
150g/5 oz quark
300ml/11/4 cups vegetable stock/bouillon
2 tsp lazy garlic (or 2 crushed cloves garlic)
pinch of ground nutmeg
pinch of ground cinnamon
salt and freshly ground black pepper
chopped parsley to garnish
1. Preheat the oven to 200 C/400 F/gas mark 6. Liberally spritz a medium ovenproof dish with low-fat spray.
2. Layer half of the potatoes in the base of the dish and top with the onions. Cover in turn with the remaining potatoes, overlapping in layers.
3. Mix the quark with the stock, garlic, nutmeg, cinnamon and a generous seasoning of salt and pepper, mixing well. Pour over the potatoes.
4. Bake in the oven for 30 minutes. Remove from the oven and spritz again with Frylight. Return to the oven and cook for a further 30-40 minutes or until the potatoes are tender and the top is golden. If the top starts to brown too much or too quickly then cover with a sheet of foil.
5. Remove from the oven and allow to stand for 10 minutes before serving. This dish also reheats well.
WLS PORTION: 1/3-1/2
V suitable for vegetarians
Calories per portion: 272
Protein: 9.2 g
Carbohydrate: 58.3 g
Fat: 1.5 g
Image copyright of Bariatric Cookery (UK) Ltd