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Old 05-17-2012, 08:01 AM   #21
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Originally Posted by Gourmet Greg View Post
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.
I'm another one who never peels WAXY potatoes, regardless of what the recipe says, because the skins are extremely thin, tender, & tasty. I do, however, always peel Russets, because the skin - while also tasty - is thicker & tougher, even after cooking.
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Old 05-17-2012, 09:58 AM   #22
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I'm the same Bacardi, I dont peel waxy potatoes either.

Well, I'm going to experiment, I have ordered some King Eddies potatoes to try first (they are floury).

Harry - thanks for the tip re Roosters .
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Old 05-17-2012, 10:53 AM   #23
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So, I'm still confused. I've never heard of Dauphinoise. Would somebody clue me in? I must have missed something.
Pommes Dauphinoise is basically the French equivalent of Scalloped Potatoes. The difference is that Dauphinoise is made with cream, rather than milk and flour. Some versions have cheese. Others don't. Either way, it's a dish worthy of a dinner party.

I like to make it in a brownie pan and bake it twice. The night before I plan to serve it, I bake it covered until the potatoes are just barely done. Then leave it overnight in the fridge. This helps the whole thing firm up and gives the flavors time to meld. Then I bake it again the next day, this time uncovered, to let everything brown and crisp up. When I serve it, I cut it into squares (like a bar cookie).
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Old 05-17-2012, 11:33 AM   #24
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Originally Posted by Steve Kroll View Post
Pommes Dauphinoise is basically the French equivalent of Scalloped Potatoes. The difference is that Dauphinoise is made with cream, rather than milk and flour. Some versions have cheese. Others don't. Either way, it's a dish worthy of a dinner party.
...
That explains it. I always wondered why I detest scalloped potatoes and I like Dauphinoise and Danish cream potatoes.
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Old 05-17-2012, 12:49 PM   #25
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That explains it. I always wondered why I detest scalloped potatoes and I like Dauphinoise and Danish cream potatoes.
Oops--I always make my scalloped potatoes with cream...because I make them as if I were making Janssen's Temptation TNT Stand-by Foods.
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Old 05-17-2012, 01:08 PM   #26
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I make my scalloped potatoes with cream too, no flour either. Biggest difference with the recipe posted earlier is that I add a few thinly sliced onions and grated cheese, in thin layers, and some fresh parsley. But that's creamy cheesy scalloped potatoes then.
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Old 05-17-2012, 01:25 PM   #27
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I make my scalloped potatoes with cream too, no flour either. Biggest difference with the recipe posted earlier is that I add a few thinly sliced onions and grated cheese, in thin layers, and some fresh parsley. But that's creamy cheesy scalloped potatoes then.

Yes. Tastier with onion and cheese. Now you can call them Dauphinoise Especial to make them sound more elegant.
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Old 05-17-2012, 01:28 PM   #28
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Yes. Tastier with onion and cheese. Now you can call them Dauphinoise Especial to make them sound more elegant.
+1

(But I think it would be Dauphinoise Spéciale.)
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Old 05-17-2012, 01:34 PM   #29
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+1

(But I think it would be Dauphinoise Spéciale.)

Could be, I don't speak Canadian.
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Old 05-17-2012, 01:39 PM   #30
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I call it scalloped potatoes because that's what Rombauer and Becker called it.

Does it taste any better or any fancier when you Dauphinoise it? :)
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