Dauphinoise Potatoes
The Glycemic Index (GI) is all the rage right now. I am a big fan, but I have a few hints that might vary from what you read in most places.
The GI is a measure of a food’s ability to spike your blood sugar. The index goes from zero to 100-plus. (Yes, a food can actually score higher than 100. And white sugar is 100 so you know that’s sweet).
I consider any food that scores a GI of 50 or less as healthy (for diet purposes).
The Glycemic Index is more popular in New Zealand and Australia than in the US. They even mention a food’s GI score in TV commercials or on the boxes of things like cereal.
As with most things in America, we cut Big Food too much slack in my opinion. Instead of deeming things that score 50 or less as healthy, in America most listings will score foods as low, medium and high. A GI of 50 to 70 is considered medium. A GI of 70-plus is high and not recommended or at least eat very little of it and keep it for special occasions.
So, let’s talk potatoes and the Glycemic Index...
Read the full column at PlanZDiet.com
Dauphinoise Potatoes
Don’t let the name intimidate you. This is a wonderful potato casserole from the southeast part of France. Wonderful for holidays and dinner parties. Works great on a buffet too if you like room temp potatoes or have a chafing dish. For the LOWEST glycemic index, and therefore the lowest effect on blood sugar, make this dish the day before you serve it. Chill it overnight or make it early in the morning and chill all day and then reheat to serve it.
Servings: Serves 6 and can be doubled easily. Just cook the potatoes in batches.
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