Quick help please: gratin spuds

rosie383

Morning lovely people. Running down food supplies as prep for moving.

Found a bit of salmon to do for dh for lunch and needed a spud dish to go with it that can be reheated. Was thinking of gratin potatoes. I have spuds. Philly type cheese, normal cheese, stuff for white sauce, milk and a wee bit of cream.

I need to do it early before I go out. Can anyone help? Needs to be able to just be reheated easily maybe in microwave.

Last time I did one without just using cream it went kind of curdled.

rosie383

Anyone?????

suki1964

Just layer the spud slices up with butter, salt and pepper. Mix the cream wither the milk and pour over and bake till the potatoes are soft all the way through. The top should be crispy byt the underneath should be soft and creamy. I wouldn't add cheese sauce, be too over powering for the salmon. Maybe just a sprinkle of cheese on the top for added yummy ness

maman

I tend to make dauphinoise (so I'd put garlic and a chicken stock cube in with the cream/milk mixture) and loads of cheese between layers and on top. But tend to agree it might be overpowering for salmon.


One tip I would suggest is boiling the potatoes first until cooked but firm. Then slice and use whichever way you choose, I've often found they don't cook properly if done from raw.