Potato Gratin hard potatoes???

daisychain80

Hello my lovely OS'ers

I was wondering if you could help me?
I want to make a potato gratin in my s/c so when I get home from work it willbe lovely and soft (tried in the oven for 2 hours once and was still raw:eek: )
I'm a veggie so I have quite a bit of veg, veg stock lying around.

I just want one thats lovely and creamy/tasty/cooked:rolleyes:

Any Suggestions??

Cheers

Dx

Pink.

Hi daisychain,

I find the oven needs to be on for hours when making a potato gratin to get the potatoes cooked properly...Many times I played the game of taking it out of the oven and bunging it into the microwave to try to quicken it up while the family waited starving.

Now I use Delia's recipe for these: Gratin Daupinois. Her recipe for Potatoes Boulangere is delicious too and both these recipes work very well in the slow cooker.

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Tricia_^^

I thinks its the potatos... my mil makes a gratin in sweden (made with potato, anchovy, cream & onions) - 40mins and the potatos are cooked... she made the same one here and it literally took hours to cook. The same thing when we have boiled potatos, they dont take 20mins anymore... they seem to take ages to go soft in the middle!

Anyone agree - we've got hard spuds !

daisychain80

ooohhhhh that delia one looks bootiful, keep em coming maybe not just gratin but what other things I could do with pots apart from the obvious mash/roast/boiles/jackets,chipped???

could be interesting

Thank you very much so far

Dx

Pink.

Loads more ideas on these threads:

How many things can you do with potatoes.

Sprouting spuds ............

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hot.chick

Right.....

I very thinly sliced 2 potaoes, washed the starch off them, dried them, layered them in a baking dish with pepper, garlic, etc....

Then put in a cup of stock, made with water from the kettel, not quite covering....

Oven, gas mark 6 for 1.5hrs...

Served up... NOT COOKED!!!!! How can potaotes take sooooo long to cook.

russetred

This always seems to happen with me too.Either the pots are not cut thinly enough or there are too many in the dish causing them to compress together and therefore being too thick to cook.I tend to parboil them now then slice and cook with sauce or stock.

Pink.

Hi hot.chick,

You aren't the only one who's been having the same problem as this same question came up a few days ago and someone suggested that the potatoes seem to be take longer to cook this year.

I'll add your post to the other thread to keep the replies together.

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hot.chick

Thanks for the merge...

They wereslicedonamandelin type thingy, so were VERY thin,and the dish was only half full.. so not squashed in at all.....

Really can't see why this would happen... Gone off cooking pots in the oven now - (

Fourcandles_3

I have to say I always par boil mine in the microwave first, then cool and dry. It's fiddly and time consuming but works.

Burlesque_Babe

I always par boil mine as well. I slice them thin, boil for 4-5 minutes and then layer.