Quizzes & Puzzles9 mins ago
Potato dauphinoise
16 Answers
Has anyone got a tried and tested menu for this.
Looking at various recipes, one advises using 500ml of cream and another recommends 150 each of milk and cream.
What do you use???
Looking at various recipes, one advises using 500ml of cream and another recommends 150 each of milk and cream.
What do you use???
Answers
1 to 16 of 16
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I make this a lot - it's yumm - Serves 2
Just over 1lb new potatoes, skins removed
80 ml double cream + enough semi-skimmed milk to make it up to 250 ml
1 garlic clove peeled (but leave whole)
25 gm grated Parmesan or Gruyere cheese
salt + black pepper
Heat oven to 200c (fan 170). Slice potatoes as thinly as possible - (you're aiming for slivers rather than slices). Gently heat the cream + milk + garlic clove till very hot. Butter base + sides of shallow gratin dish and layer half the potatoes in dish then pour in half the hot liquid (discard the garlic). Scatter with half the cheese, add salt + pepper. Top with remaining potatoes, add remaining hot liquid and scatter the rest of the cheese + salt + pepper. Bake uncovered for 1 hour till richly golden.
Just over 1lb new potatoes, skins removed
80 ml double cream + enough semi-skimmed milk to make it up to 250 ml
1 garlic clove peeled (but leave whole)
25 gm grated Parmesan or Gruyere cheese
salt + black pepper
Heat oven to 200c (fan 170). Slice potatoes as thinly as possible - (you're aiming for slivers rather than slices). Gently heat the cream + milk + garlic clove till very hot. Butter base + sides of shallow gratin dish and layer half the potatoes in dish then pour in half the hot liquid (discard the garlic). Scatter with half the cheese, add salt + pepper. Top with remaining potatoes, add remaining hot liquid and scatter the rest of the cheese + salt + pepper. Bake uncovered for 1 hour till richly golden.
i always use delia smith's recipe, it's absolutely delish:
l lb potatoes (desiree or edwards recommended by her but not necessary, i use any)
40g butter
150ml db cream
150 ml milk (any)
clove garlic crushed
nutmeg
seasoning
peel, thinly slice, rinse and dry potatoes. layer them in a gratin (shallow) dish, sprinkling garlic, salt and pepper on each layer. mix cream and milk together, pour over the potatoes, sprinkle with grated nutmeg and dot butter over the surface. bake at 150oC for an hour and a half.
i guarantee you won't be disappointed :o)
l lb potatoes (desiree or edwards recommended by her but not necessary, i use any)
40g butter
150ml db cream
150 ml milk (any)
clove garlic crushed
nutmeg
seasoning
peel, thinly slice, rinse and dry potatoes. layer them in a gratin (shallow) dish, sprinkling garlic, salt and pepper on each layer. mix cream and milk together, pour over the potatoes, sprinkle with grated nutmeg and dot butter over the surface. bake at 150oC for an hour and a half.
i guarantee you won't be disappointed :o)
From Bangkok, Thailand. Just delved into my myriad collection of recipes and posted one for you. I do not know what your recipe is but is probably similar. Us chefs use cream for a reason - it tastes better and makes a better product. If you want to substitute anything for cream use half-and-half which has a lower content of butter fat but is still acceptable.
Enjoy.
thanx all. 'nuf sed.
plamuk, aka travellingchef
Gratin Dauphinois
Ingredients
900 gr/2 lb baking potatoes, 2 eggs, beaten, 65 ml/1/4 cup milk, 500 ml/2 cup 35-40% cream, sea salt and white pepper to taste, Cheddar cheese, grated
Method
Prepare a 15 cm x 25 cm/6” x 10” dish by lightly buttering the inside. Set aside. In a saucepan, bring the milk, cream, and salt and pepper (both to taste) to the boil then remove from the heat. Pour into a bowl and when cool, stir in the beaten eggs.
Preheat the oven to 165OC/325OF. Peel the potatoes and cut into 1/2 mm/1/4” slices. Lay the slices into the prepared dish. Continue until all of the potatoes are used. Pour the cream mixture over the top. Press down the potatoes. The liquid should be just below the top layer of potatoes. Bake for 1 1/2-2 hours, gently pressing down the potatoes every 15-20 minutes. When the top appears a golden color, do not press anymore. Test to make sure the potatoes are cooked right through then turn off the oven and leave for 10 minutes before serving.
Enjoy.
thanx all. 'nuf sed.
plamuk, aka travellingchef
Gratin Dauphinois
Ingredients
900 gr/2 lb baking potatoes, 2 eggs, beaten, 65 ml/1/4 cup milk, 500 ml/2 cup 35-40% cream, sea salt and white pepper to taste, Cheddar cheese, grated
Method
Prepare a 15 cm x 25 cm/6” x 10” dish by lightly buttering the inside. Set aside. In a saucepan, bring the milk, cream, and salt and pepper (both to taste) to the boil then remove from the heat. Pour into a bowl and when cool, stir in the beaten eggs.
Preheat the oven to 165OC/325OF. Peel the potatoes and cut into 1/2 mm/1/4” slices. Lay the slices into the prepared dish. Continue until all of the potatoes are used. Pour the cream mixture over the top. Press down the potatoes. The liquid should be just below the top layer of potatoes. Bake for 1 1/2-2 hours, gently pressing down the potatoes every 15-20 minutes. When the top appears a golden color, do not press anymore. Test to make sure the potatoes are cooked right through then turn off the oven and leave for 10 minutes before serving.
http://www.raymondbla...20Turnip%20Gratin.pdf
this was really good (but rich- the milk would dilute it). Raymond Blanc's basics cook book also has some very good cookable recipes for a semi-decent cook....i.e. you don't have to be a pro.....
this was really good (but rich- the milk would dilute it). Raymond Blanc's basics cook book also has some very good cookable recipes for a semi-decent cook....i.e. you don't have to be a pro.....
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