Dauphinoise Potatoes

daska

Reading through it seems that all of us who are successful in cooking gratin dauphinoise share one 'secret' - make sure it's hot before you put it in the oven, whether that's by microwaving, heating the cream, putting the pan on the hob et.

Fruball

rachbc wrote: »

I do them nigellas totally inauthentic way of boiling them IN the milk/ cream frist then tipping the whole lot in a dish and browning off

I love that idea! I am going to try it - thanks :T

ailurophile1990

I use nigel slaters recipie Makes 4 huge portions using about 4/5 big potatoes

Use King edward,red skinned potatoes or desiree.
Just rub dish all over with garlic clove and butter (or use lurpac garlic butter, yummy!)

Slice potatoes with the mandolin, make sure to season each layer as you go.
I mix approx 100ml of full fat milk with 100ml of thick jersey cream, season stir.
Gently pour over spuds in dish until the liquid is just under the final layer of potato.
Cook at 140 for 2 hours, cover top with foil when browned enough. Perfect!!

meritaten

I use cooked potatoes too - took me a couple of goes until I worked out that raw potatoes just dont cook quickly and taste nice - how the chefs do it I have no idea!
(actually I use tinned potatoes - they are already cooked and still remain nice and firm - (bows head in shame) but the sauce is my OWN homemade sauce!

purplepardalis

I thought I would add to this and make life simpler for everyone.

Ditch the mandolins and slice your potatoes thicker by hand. Thin slices makes it more dense and increases the cooking time. No need to parboil, heat up the cream, microwave or anything else.

I have learnt by trial and error!