Dauphinoise potatoes

astonsmummy

Thats what i had, lamb shank, spring onions and carrots, the lamb was seasoned with rosemary and god it was lush, it was one of those restaraunts where it was £17 for the dish and a small amount but it filled me right up.

pipkin71

My eldest dd doesn't eat potatoes - not even chips :eek: - so we tend to stick to pasta and rice dishes with whatever meat we have. Sometimes, I will do jackets, roasties or mash with the meal for dd2 and myself but it's easier just to cook the one lot, however, your dauphinoise sounds really nice AM, so I might just give it a go.

Regards
Pipkin xxx

pipkin71

Totally OT, but just wanted to add that I love the signature AM. With everything our family unit has experienced recently, your signature has such an important meaning personally.

Hope you're feeling less stressed too.

Pipkin xxx

MRSMCAWBER

Hi there
a wee bit late for this time, but you can get a lamb shank for about £2 each from most butchers its the lower part of the leg i believe..they need to be cooked long and slow...i put plenty of onions, carrots and other roto veg in a good ovenproof pan, add the shanks and start them of nice n low...once they have a little colour add some stock, tinned toms n fresh rosmary etc and cook long n slow... i leave mine for ages and for the last 1/2 hr or so take the lid off to reuce the liquid n crisp up the top a bit. Most people class 1 shank as a portion, but to save costs, if you cook it long n slow it will drop off the bone n make more of a casserole....hope that helps..regards jill

astonsmummy

pipkin71 wrote: »

Totally OT, but just wanted to add that I love the signature AM. With everything our family unit has experienced recently, your signature has such an important meaning personally.

Hope you're feeling less stressed too.

Pipkin xxx

Yes it has an important meaning for the same reasons for me, well not exactly the same but you know what i mean
and yes 'm feeling less stressed now thank you x :A

hamish222

Was going to make Dauphinoise tonight but juat realised that it is single cream I have and not double. Will this work or will it split?

maman

I think it should be fine. Personally I usually use low fat creme fraiche and sometimes pad it out with some milk if I've done a lot of potatoes. Just heat through very gently.

hamish222

thanks a lot

ChocClare

If you want a quick and easy "pretend" Dauphinoise, you can do the following:

Melt a splodge (technical term) of butter in a lunch-box-sized tupperware dish in the microwave;
Add a finely chopped onion and clove of garlic; mix; heat on high 2 mins;
Meanwhile, slice potatoes finely; add a layer of potatoes to onion/butter/garlic mixture; mix; season with pepper and salt; add the next layer; mix and season again; repeat until all your potatoes are in the tupperware dish (you can add parsley if you'd like to as well);
Cover with milk or milk and single cream; finish with a grind of black pepper; replace the lid (I leave it VERY slightly ajar);
Replace in microwave and heat on high for 10 minutes;
Stir again; microwave for a further 10 minutes.

Depending on the power of your microwave, it may well be cooked at this point. If it is, the milk/cream will be absorbed and the potatoes will be tender. You may need to blast it for a bit longer or add more milk/cream if not. OK, so it isn't brown, but it does taste yummy. The good thing about this recipe is that it doesn't need cream: you can add a wodge (more than a splodge) of butter if you want it to be richer - if it's unsalted butter then effectively it's just like cream, after all.

For the final sacrilege, you can transfer it to another dish, cover it with cheese and bung it under the grill. Even yummier.

I used to live in Paris. My husband is French. I'm allowed.

January20

There are a variety of recipes available for this dish. Some will use "creme fraiche" like maman, so will use "creme liquide" which ressembles single or double cream and some will even use a mixture of milk and cream. Some recipes will tell you that a thicker cream doesn't give the best results. I tend to just use what I have in the fridge if I make this dish.

Therefore, I wouldn't worry about whether the cream you use is single or double. I'm sure it will still be a success Just don't forget the butter and the garlic