dauphinouse without milk?

oakdale_minx

I'm doing dauphinoise potatoes tonight, but although I have a small tub of double cream, I don't have any milk to add to it.

Could I substitute the milk with some stock? I'm guessing it might work, but would it??

I'm going to layer the potatoes with cheese, so I thought that might help as well.

Blairweech

If you do it with stock it'll end up more sort of 'boulangere-ie', which is still nice but not as nice as dauphinois.

freda

Do you have any powdered milk? Especially once cheese is added, you can't usually taste the difference when its in a cooked dish.

vodkabarbie

I think it will be fine - slightly different tast from the stock but still good. Boulangere potatoes are normally just stock and butter and still yummy so this should be better!

oakdale_minx

No, I don't have any milk powder unfortunately.

I'll go with the boulangere/dauphinoise hybrid, and hope for the best!

Nicki

How about just using plain water. Most of the flavour comes from the cream and cheese anyway so you just really need something to keep the moisure levels and consistency right. If you use stock you'll be adding a new flavour.

mookybargirl

I have a link to a Nick Nairn recipe on BBC that doesn't have milk and I've tried the recipe. Am I allowed to post the full adress link? I don't know how to do the fancy 'click here' type links.....

Peem

Hi

I always make them this way - just cream and water, and some garlic, though I don't use the cheese.

usually a success.

Pink.

mookybargirl wrote:

I have a link to a Nick Nairn recipe on BBC that doesn't have milk and I've tried the recipe. Am I allowed to post the full adress link? I don't know how to do the fancy 'click here' type links.....

Hi mookybargirl,

You can post the full address link, but it sometimes distorts the page. To learn how to do shortened links have a look at Sra's A-Z, under Links (inserting in posts) you'll find a step by step guide.

If you haven't time to look at that now, put in the full link and I will shorten it for you.

Pink


oakdale_minx thanks for posting about the dauphinoise potatoes...I was a bit stuck for what to make with some pork chops tonight and you gave me the inspiration I needed. :beer:

**purpleprincess**

Peem wrote:

Hi

I always make them this way - just cream and water, and some garlic, though I don't use the cheese.

usually a success.

Could you post your recipe please?

Peem

PurplePrincess

I will. I'll have to have a quiet think about it 'cos it's one of those I just fling together - not really consciously thinking about quantities etc.

I'll get back to you

(ps this makes me think I'm turning into my mother - oh dear _pale_. - time for a new moisturiser! )