Potato Gratin hard potatoes???

ubamother

I gently parboil slices of potatoes in stock, or cream, or usually a mixture of both until nearly cooked through before assembling, put parboiled veg in the dish with sliced pots on top, and pour over the reduced cooking liquor - or various different versions of that basic way.

jenster

i use a steamer to cook / boil potatoes

so id slice mine first then steam for 10 mins then cook them in the slower cooker still

but i do agree the potatoes never take 20mins any more always more like 30/35

maman

I use a Dauphinois recipe from my French niece and that tells you to boil the potatoes first so no problems with hard potatoes. She suggests cooking them in skins and peeling before slicing. I know it's fiddly but I make at least two dishes while I'm at it and freeze one for another day (this also stops me from making a huge dish and eating it all!). When defrosted (from 'uncooked') can be a bit dry so I drizzle a bit of milk over the top before cooking.