yet keep our meal to a respectable number of calories.
Rather than deny ourselves - we found a way to eat them.
That's when I came up with the idea of cooking the potatoes in a loaf tin, and serving it in slices.
The whole dish of creamy potatoes notched up around 900 calories. But, I was able to divide it quite nicely into a respectable 150 calorie portion each.
It was tempting to eat more, but once we were tucking into our steak and other vegetables, the smaller portion was filling enough.
Here's our recipe - it may not be the traditional way, but it was delicious.
400g of sliced potatoes
50 ml whole milk
garlic - crushed
gruyere cheese (if using)
small loaf tin (1 lb)
Layer potatoes and a little thyme (or other herb if you like) into a small loaf tin.
Pack the potatoes in tightly.
Heat the double cream/milk with a clove of crushed garlic in a saucepan. Season with salt and pepper.
Pour the cream/milk over the potatoes to about 1cm below the top layer.
If you want a cheese topping, grate Gruyere onto the top.
Cover the tin with a greased sheet of foil and bake for around 45 minutes at 170ºC.
Leave to rest while you prepare the rest of the meal. I cooked mine about one hour before we served. This made it easier to slice.
When the steaks go into the oven, you can put the dauphinois slices in at the same time to warm through.
TIP: - Do you know how many calories you are allowed each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
Copyright © forget dieting forever (2014), all rights reserved. Please do not copy any of this material without my express permission.