Dauphinoise potatoes

None I'm afraid, but one thing is for sure, don't skimp out on the cheese on top and make sure it goes nice and crispy!!!
 
You should use mustard with a lot of cheese dishes. It really enhances the flavour of the cheese.
 
Burnsy2023 said:
Any preference on the mustard? I assume Dijon would be best? English would strike me as being a bit harsh for this.
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I've done it a few time using either Whole Grain or Tesco Value (which is a bit of a weird type, as it isn't English or Dijon, But it is nice) I think English would work, but just don't use too much.
 
What's with all the cheese? I didn't think dauphinoise potatoes was supposed to have any.

Now that you've mentioned them I'm going to have to cook some with the Sunday roast :)
 
Use 2 parts double cream to 1 part milk. The milk won't burn then and the texture will be perfect. Sharp knife, thin slices, take your time, patience always wins when cooking food like this :)
 
The $6m Dan said:
Cheese can enhance any dish, apart from sprouts obviously, they're hideous no matter what you do.
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My chocolate cake tastes rather bland with my afternoon tea. *ding, I have an idea thanks to OcUK, I shall add a generous helping of Stinking Bishop that should enhance it, OcUk to the rescue again :p
 
I love these things

My tip is

dont worry about par boiling the potatoes beforehand

slice the potatoes very thin, about 3/4mm

heat up a lot of cream with 2/3 crushed/grated gloves of garlic in a pan for about 5 minutes

put first layer of potatoes in a dish, poar on some cream all over, then some grated cheese

rinse and repeat making sure to put cheese on every layer

unhealthy but dammmmmmmmn :D
 
Use a mandolin if you don't want to spend all day slicing potatoes.

You'll also get a much better dish because if you don't slice to spuds evenly they cook different speeds and you get lumpy mash with cream.
 
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