Dauphinoise potatoes

[randomshenans]

tartiflette oui...

 

[Freefaller]

Tartiflette is lovely - but you need cheese, bacon and onions too!

 

[Davepen]

You should NOT have cheese in dauphinoise!!!!!!!!!!!!!!!

But it taste soooo goooodd

 

[Freefaller]

Not really - it makes it too rich and spoils it IMO

 

[Participant]

You can never have too much cheese. Exhibit A: Raclette baby

 

[Freefaller]

Don't get me wrong I love cheese! However, there's a time and a place for it!

Mmmmm raclette! *drools*

 

[randomshenans]

I had a raclette last week...

Simplest dish ever. CHEESE, potatoes and pickles. I had anyway

 

[arc@css]

I'm salivating.

I found white pepper added a nice touch.

 

[Diggsy]

Is it okay to do these with double cream? Haven't got any single at home and fancy making these tonight

 

[randomshenans]

it has a massively higher fat content... obviously not massively important if you're making them anyway.

I'd probably, for these, be inclined to very very slightly water down the cream. Few drops at a time and mix in. Not whisk, you'll make it thicker! Give it a shot...

 

[PapaLazaru]

Is it okay to do these with double cream? Haven't got any single at home and fancy making these tonight

I always make mine with double cream. See the video recipe I linked in one of the above posts.

 

[Diggsy]

I always make mine with double cream. See the video recipe I linked in one of the above posts.

Thanks

 

[99Androidguy777]

This is beautiful with some cheese and a little pesto.

 

[TheDean]

The way I do it is as follows:

Preheat the oven to around 180-200C

1. Rub butter and garlic (quite a lot of both as I like the garlic, and the garlic helps to curdle the cream) all over the dish.
2. Thinly slice potatoes.
3. Layer potatoes along bottom of dish so that you cannot see the bottome of it.
4. Add pour some cream so it *just* covers the potatoes - but you can just see them through the cream.
5. Add salt, pepper, and a dash of nutmeg
6. Next layer repeate 3-5
7. Top layer as the rest again just finishing with some salt and pepper a little nutmeg (you really don;'t need much, just a single grate really)
8. Couple of small nobs of butter (optional)
9. Place in the oven for about 45 mins.

The time can vary, as can the temperature of your oven depending on it's characteristics. You should get a nice golden top to the dauhphinoise and the cream thickens and becomes "cheesy".

You should NOT have cheese in dauphinoise!!!!!!!!!!!!!!!

Going to use this recipe and let you know how I get on. Is 170c not too hot in a fan oven though? I don't want the cream to split

 

[Glaucus]

Think you have enough recipes. Do half potatoes and half celeriac, oh yeahhh it's good.

 

[Muban]

Do half photos and half celeriac

However, if you use photos then make them appetising ones. Either that or use potatoes

 

[Freefaller]

Going to use this recipe and let you know how I get on. Is 170c not too hot in a fan oven though? I don't want the cream to split

Fan oven I'd lower the temp I was just going by the ovens I'm used to! However, you know your oven better than I do!

Bonne chance et bonne appetit!

 

[TheDean]

Fan oven I'd lower the temp I was just going by the ovens I'm used to! However, you know your oven better than I do!

Bonne chance et bonne appetit!

You were right! 160 for an hour was enough in my oven. Amazingly tasty, very inexpensive and considering how much everyone loved it, very easy to make!

Will be making again for sure

EDIT - Used double cream

 

[Freefaller]

Fab! I'm glad it worked out well!

Pics!!!

 

[Participant]

You should NOT have cheese in dauphinoise!!!!!!!!!!!!!!!

Just thought I'd drag this up to point out that Larousse Gastronomique begs to differ, as it specifically mentions gruyere as a valid addition under both gratin dauphinois and potatoes dauphinoise . That's a source I'm prepared to trust .