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Old 09-15-2018, 02:55 AM   #1
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Potato dauphinois

I started making this about 5 years ago. It's now my d.i.l favourite veg meal with a steak.this is ready for reheat tomorrow

Russ

http://www.discusscooking.com/forums...1&d=1536998077

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Old 09-15-2018, 07:35 AM   #2
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Why you Rascal you! and you don't list your ingredients?

looks yummy!

What's the difference between Dauphinoise and Scalloped?
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Old 09-15-2018, 10:05 AM   #3
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Quote:
Originally Posted by dragnlaw View Post
Why you Rascal you! and you don't list your ingredients?

looks yummy!

What's the difference between Dauphinoise and Scalloped?
Interesting. I just googled this recipe. Some call for butter/cream/milk similar to scalloped potatoes and some also add gruyere cheese similar to au gratin. If there is a classic recipe that adheres to the dish's "original" roots, I don't know which way it goes.
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Old 09-15-2018, 10:59 AM   #4
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Potatoes dauphinoisé have no dairy or eggs. The starch in the potatoes thickens the sauce.

https://www.thespruceeats.com/potato...hinoise-995642
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Old 09-15-2018, 11:27 AM   #5
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Potato dauphinois

Interesting. The article you linked mentions butter and cream but no egg or cheese.
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Old 09-15-2018, 12:15 PM   #6
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I make Dauphinoise often, using a recipe from the Larrouse Gastronomique. I've never ever come across a recipe that says 'no' to dairy or eggs, and neither does Larrouse Gastronomique.

This is what they say:

Slice 1 lb floury potatoes very finely.
Put them in boiled milk (1 1/2 cups with an egg beaten into it.
Season with salt, pepper and grated nutmeg
Add 1/cup grated Gruyère.
Mix thoroughly, but carefully.

Have your gratin dish buttered, and rub with garlic
Arrange your potato slices neatly in rows (so they all cook more or less at the same time). Fill the dish up nearly to the top but not quite. Having done this, add an extra dusting of Gruyère.
When you put it in the oven, keep an eye on it. Use a fork to test for doneness.

Serve directly from the gratin dish.

That's the recipe I've used for years and years, so I can't see where your information came from. All the best.

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Old 09-15-2018, 12:20 PM   #7
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Quote:
Originally Posted by Andy M. View Post
Interesting. The article you linked mentions butter and cream but no egg or cheese.
Lol, that's what I meant, not what I wrote!
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Old 09-15-2018, 12:27 PM   #8
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There does seem to be quite a bit of variation in the ways this can be made. I like Anthony Bourdain's idea of infusing herbs into the cream.

https://www.theguardian.com/lifeands...tin-dauphinois
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Old 09-15-2018, 01:20 PM   #9
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This is a recipe I posted here in 2012. The potatoes are first cooked in milk.


Perfect Scalloped Potatoes

3 pounds potatoes, peeled, and sliced very thin ( I use my mandolin)
3 cups milk
1 clove garlic
3 tablespoons unsalted butter, softened
Coarse salt and freshly ground black pepper
1 cup heavy cream
5 ounces Gruyere cheese, grated
1. Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
2. Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
3. Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
4. Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 min approx
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Old 09-15-2018, 01:44 PM   #10
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That's a very nice recipe. I'll give it a go. Many thanks.


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