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Recipe for potato dauphinoise without cream
Thu 12-Jul-12
8:28 pm
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Danny
Scarborough, England
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Fiona gets asked quite a lot for something like this. Not every day but it is a recurring theme in her emails.

TBH I would not know here to start. It seems that dairy fats are a major player in this gorgeous dish.

Perhaps some of you may have experienced lactose intolerance, in yourself or in family members, and have developed a good alternative?

Never knowingly underfed

Thu 12-Jul-12
8:39 pm
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Aly
Normandy France

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Ooh err, it wouldn't be dauphinois without the cream. It will be interesting to see what is suggested.

Trying to enjoy life as it is

http://www.letertregites.com

Thu 12-Jul-12
11:37 pm
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Toffeeapple
North Bucks

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That can't be done, surely?

I'll try that again!

Fri 13-Jul-12
5:00 am
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Sooliz
Somerset

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Danny, I am lactose intolerant - I use a brand of milk called Lactofree - it's in black/white cow-coloured cartons, in all major supermarkets.  They also do butter and cream - also in supermarkets, although not as widely available as the milk.  All products taste exactly the same as the normal versions (although more expensive, of course - seems every food without something or other costs more steam).

I was reliably informed by my specialist dietician that people who are lactose intolerant can often tolerate yogurt, cheese and butter, as these are all low in lactose - I can confirm that I have no problems with these.  Greek yogurt is an excellent substitute for cream, especially the full fat version - it's really thick and creamy, and you can cook with it.

I should stress that there is a difference between being intolerant and being allergic - those who are actually allergic would (or should) know what to avoid!

Alpro also do soya versions of cream and milk, of course - I've tried the Alpro cream (long life version, not seen it fresh, don't know whether they in fact do a fresh one) and it's ok, not quite as nice as proper cream but fine all the same.

Hope this helps.

Haven't made potato dauphinoise for a long time, now I want some!

learning to love veg…..except celery :-O

Fri 13-Jul-12
5:52 am
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Aly
Normandy France

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I was counting on you popping in Sue as knew you would have the answer. Hope you are ok big_hug

Trying to enjoy life as it is

http://www.letertregites.com

Fri 13-Jul-12
2:42 pm
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Sooliz
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Well, I made dauphinoise for lunch today (thanks for the idea! ok).  I used a mixture of Lactofree milk and thick Greek yogurt, as I didn't have any lactofree or soya cream in.  I also greased the dish with some of Simon's smoked garlic which I'd previously mashed into butter (yummy).  The finished dish wasn't as nice or rich as it would be made with cream, but was certainly acceptable.  For a special occasion or to serve to guests though, you would really need to use some sort of cream.

learning to love veg…..except celery :-O

Fri 13-Jul-12
11:31 pm
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Terrier
York

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I've noticed you can now get goats cream as well, I drink Lactofree as it helps with my sinus problems, but before that came out I used to try and used goats milk/butter/cream/yoghurt in all recipes

Sat 14-Jul-12
10:57 am
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Danny
Scarborough, England
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Well done, Sue! welldone 

Well, there's one answer at least. Thinking about it, I guess that one really should choose a different potato dish, such as boulangere - we love that occasionally, especially with a fatty cut of lamb. 

Never knowingly underfed

Mon 16-Jul-12
9:11 pm
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Terrier
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You could make it with just milk, but it won't be as rich and luscious.

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