ChatterBank0 min ago
Potato Dauphinoise
28 Answers
I made some tonight, having made it lots of times before but tonight it sort of curdled. It tasted fine but the crème fraîche was lumpy and it was watery at the bottom of the dish.
What went wrong? That's never happened before. Normally, it is a lovely, creamy sauce.
What went wrong? That's never happened before. Normally, it is a lovely, creamy sauce.
Answers
the acid in the potatoes tends to make the cream curdle. Did you blanche the potatoes in milk? and make sure that the oven doesn't get too hot 160 max You can also add a tiny bit of flour to the mix, and if you use waxy potatoes, the starch content will help to stop further curdling.
07:44 Fri 17th Feb 2017
Hello Tilly,
This is a first for me,as I've never come across anyone making dauphinoise with creme fraiche before.
Take my advice,love,and never fret over this again....
Maris piper pots,cut into 1/8th slices,briefly rinsed in cold running water,leave to drain.
Arrange pots in an oven proof container,(cover with damp cloth to prevent them going black.
Mix cream and milk (70/30)ratio,white ground pepper,and a lot of salt.Remove cloth,and pour mixture over pots.
Agitate a little to ensure the liquid has settled and covered all the pots.Cover with a double layer of tin foil,make sure the foil does not touch the pots,or where it does,the pots will be grey/black.
Do not puncture the foil,place in a pre heated oven(120-140),for about 90-105 mins.If you want to brown the top before you serve,whack the oven as high as it will go,remove the foil,place the pots to the upper most part ,about 5-10 mins should suffice.
Serve to dizzying applause and un-ending admiration !!!
In a previous life,I was a professional chef for 35 years.(just to prove that I actually DO know what I'm talking about).
And please,don't ever cook dauph's from scratch in a microwave.
This is a first for me,as I've never come across anyone making dauphinoise with creme fraiche before.
Take my advice,love,and never fret over this again....
Maris piper pots,cut into 1/8th slices,briefly rinsed in cold running water,leave to drain.
Arrange pots in an oven proof container,(cover with damp cloth to prevent them going black.
Mix cream and milk (70/30)ratio,white ground pepper,and a lot of salt.Remove cloth,and pour mixture over pots.
Agitate a little to ensure the liquid has settled and covered all the pots.Cover with a double layer of tin foil,make sure the foil does not touch the pots,or where it does,the pots will be grey/black.
Do not puncture the foil,place in a pre heated oven(120-140),for about 90-105 mins.If you want to brown the top before you serve,whack the oven as high as it will go,remove the foil,place the pots to the upper most part ,about 5-10 mins should suffice.
Serve to dizzying applause and un-ending admiration !!!
In a previous life,I was a professional chef for 35 years.(just to prove that I actually DO know what I'm talking about).
And please,don't ever cook dauph's from scratch in a microwave.
Tilly2..
I'm sorry.love,but dauphinoise pots are a classical french dish,full of flavour and calories.It deserves cream,it NEEDS cream,Nothing in classical french cuisine is low fat,or slimming !!
How-ever,I realise that not everyone wants to end up over weight.
Although I will admit your version has pique'd my curiosity...I may try it tonight.
Thanks...
I'm sorry.love,but dauphinoise pots are a classical french dish,full of flavour and calories.It deserves cream,it NEEDS cream,Nothing in classical french cuisine is low fat,or slimming !!
How-ever,I realise that not everyone wants to end up over weight.
Although I will admit your version has pique'd my curiosity...I may try it tonight.
Thanks...
