Lasagna Dolphin-oise
"When my nephew was just three, I made potatoes Dauphinoise for Mother’s Day. He spent the evening nibbling on "dolphin potatoes." That memory came back to me as this was in the oven and has been named for him. The preparation of this Italian-French inspired dish goes quickly and leaves you with a lovely company worthy dish, but don’t let that stop you from making it for the family. The best part is no one will know that the sinfully rich sauce is light and low-fat."
photo by Derf2440
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 red potatoes, in paper thin slices
- 2.46 ml salt
- 283.49 g box frozen spinach, thawed and drained
- 36.97 ml olive oil
- 1 small onion, finely diced
- 2 clove garlic, minced
- 14.79 ml fresh basil, chopped
- 4.92 ml fresh oregano, chopped
- 340.19 g boneless skinless chicken breasts, trimmed and cut into 1/2 inch cubes
- 354.88 ml baby portabella mushrooms, sliced
- 177.44 ml nonfat dry milk powder
- 177.44 ml chicken broth or 177.44 ml water
- 59.14 ml dry white wine
- 29.58 ml flour or 9.85 ml arrowroot
directions
- Pre-heat over to 375 degrees
- Slice red potatoes paper thin, preferably with a mandolin; soak slices in water with 1/2 teaspoon of salt while preparing other ingredients
- Add 2 teaspoons of olive oil to a non-stick pan and begin to cook 1 clove of garlic with 1/3 of the diced onion for 2 minutes; add spinach and 2 teaspoons of basil and oregano; continue to cook another 3 minutes
- Add 2 teaspoons of olive oil to a second (larger) non-stick pan over medium to high heat; add remaining garlic, onion and sliced mushrooms; cook until mushrooms are tender and put in a medium bowl or plate
- Add 2 teaspoons of oil to the same pan you cooked mushrooms; stir in remaining garlic, onions and chicken and cook five minutes until chicken is opaque but not cooked through; add to bowl with mushrooms
- Mix together chicken broth and non-fat dry milk; add to pan used for mushrooms and chicken and cook for one minute; add white wine, 1 teaspoon of basil
- Return mushrooms and chicken to pan and let cook three minutes; sprinkle flour or arrowroot to the pan and cook an additional 3 minutes
- Add salt and pepper to taste
- Lightly oil 8" by 8" pan with olive oil
- Layer 1/3 of drained potatoes on the bottom of the baking dish; top with 1/2 spinach; top that with half the chicken and mushroom mixture
- Repeat layers, finishing with the remaining potatoes; drizzle last bit of oil
- Bake for 40 minutes; top layer should be browned and the sauce bubbly
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Reviews
-
I've made this recipe twice now~ once with potatoes and once with sweet potatoes. Our family prefers the sweet potatoes. Other than that, I did everything per the recipe. I keep cooked cubed chicken breast in the freezer so I used those. Great flavors~ even my picky 7 year old loved it (especially the "dolphin" part!) Thanks for posting toni! -
What a wonderful dish! I only made a few slight changes to suit my famlies taste. For one I just scaled it down a bit since it is just me and my mother, also I carmelized my onions before adding the spinach and I used more wine than broth as well and also used cornstarch. All in all a great dish when I have the the time to throw it together, but the next time I have left over cooked chicken and baked potatos (which happens a lot) I will try this again to speed up the cooking and prep of the recipe and tell you how it goes. -
Really excellent dish. More prep then I usually would do for a weeknight, but it gave me a chance to use my mandolin (that dh brought into the marriage almost 10 years ago and I have never used!). I used a little more basil then called for and left out the oregano (didn't have any). Very good taste. I used the arrowroot and a sweet white wine. This smelled so good while each section was cooking and was a lovely presentation. Dh put some parmesean on his but I thought mine was perfect as is! Thanks Toni! This one is wonderful! -
I do wish I had picked up on this recipe during the contest, it is good use of the contest ingredients. I will probably make them again, good for the diet. I made it basicly as stated but did add salt and pepper to each layer of potatoes and have to admit I forgot to add the flour, which did not matter at all, the taste was really good and the sauce, while probably thinner than it was supposed to be, was good anyway without the flour.(and better for us) When I make it next time I think I would sprinkle some cheese over the top to finish it off a bit nicer, the top potatoes didn't brown as I thought they would. A cheese top would make a good company dish. Thanks for sharing a good one.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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