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Old 05-16-2012, 12:27 PM   #11
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Bacardi I grow 7 varieties of pots here in the UK for different uses. Charlottes are the waxy salads I grow and I would not use them for bolangere or dauphinoise. Steve K IMO is correct. Gravy I grow cara for baking and topping the flavor and lack of fall will suit the dauphin as would king eds, maris piper, desiree and roosters.
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Old 05-16-2012, 03:57 PM   #12
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Quote:
Originally Posted by Gravy Queen View Post
Do you favour waxy or floury for this receep?
roosters,mid way between waxy & floury & great flavour
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Old 05-16-2012, 08:16 PM   #13
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Okay, I'm totally confused. What recipe?
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Old 05-16-2012, 08:34 PM   #14
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Quote:
Originally Posted by Zhizara View Post
Okay, I'm totally confused. What recipe?
A recipe for the thread title dish. No actual recipe posted.
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Old 05-16-2012, 08:43 PM   #15
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Quote:
Originally Posted by Zhizara View Post
Okay, I'm totally confused. What recipe?
Quote:
Originally Posted by Steve Kroll View Post
I have to disagree about the type of potatoes. I've made this dish often and only use starchy potatoes for Dauphinoise. Russets work perfectly. This is one recipe where you actually want the starch, as it contributes to the overall creaminess.

This recipe looks like just what the doctor ordered.
BBC - Food - Recipes : Dauphinoise potatoes
I'm with Steve on this one. The recipe is in many ways just a simplified version of my scalloped potatoes recipe which had its beginning in Rombauer & Becker's Joy of Cooking cookbook.

Russets work perfectly in my recipe which is just a superset of the one referenced in Steve's post. You know when you have the recipe exactly right when it shows browning (see the recipe site).

Furthermore I don't skin my potatoes. By the time they've fully cooked the skins are as tender as the rest, and add flavor. Some may not like the rustic appearance of the skins but I do.
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Old 05-16-2012, 08:49 PM   #16
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Originally Posted by Andy M. View Post
A recipe for the thread title dish. No actual recipe posted.
So, I'm still confused. I've never heard of Dauphinoise. Would somebody clue me in? I must have missed something.
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Old 05-16-2012, 08:52 PM   #17
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Zhizara I quoted Steve's post above for you, since his was the only actual recipe posted in the Topic. The link is BBC Food. It's probably a representative recipe.
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Old 05-17-2012, 02:31 AM   #18
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Zhiz.This is a pretty standard recipe using your russets,I grate some nutmeg in mine and I dont use a bain-marie as I like a nice chewy bottom.
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Old 05-17-2012, 03:11 AM   #19
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Zhiz.This is a pretty standard recipe using your russets,I grate some nutmeg in mine and I dont use a bain-marie as I like a nice chewy bottom.
Really? Bolas!
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Old 05-17-2012, 03:26 AM   #20
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Thanks, Andy & Greg. It was confusing that everyone seemed to know about it, yet I had never heard of it.

I've got a bunch of little red potatoes I need to use up. Hmmmm.
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