"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-17-2012, 07:01 AM   #21
Senior Cook
 
Join Date: Apr 2012
Posts: 116
Quote:
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.
Bacardi1 is offline   Reply With Quote
Old 05-17-2012, 08:58 AM   #22
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
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 .
Gravy Queen is offline   Reply With Quote
Old 05-17-2012, 09:53 AM   #23
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Quote:
Originally Posted by Zhizara View Post
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).
Steve Kroll is offline   Reply With Quote
Old 05-17-2012, 10:33 AM   #24
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,259
Send a message via Skype™ to taxlady
Quote:
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-17-2012, 11:49 AM   #25
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by taxlady View Post
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 http://www.discusscooking.com/forums...ods-72932.html.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 05-17-2012, 12:08 PM   #26
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
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.
Greg Who Cooks is offline   Reply With Quote
Old 05-17-2012, 12:25 PM   #27
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,976
Quote:
Originally Posted by Gourmet Greg View Post
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-17-2012, 12:28 PM   #28
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,259
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Andy M. View Post
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.)
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-17-2012, 12:34 PM   #29
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,976
Quote:
Originally Posted by taxlady View Post
+1

(But I think it would be Dauphinoise Spéciale.)

Could be, I don't speak Canadian.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-17-2012, 12:39 PM   #30
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
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? :)
Greg Who Cooks is offline   Reply With Quote
Old 05-17-2012, 01:10 PM   #31
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
My mother's "scalloped potatoes" was nothing to write home about. It was thick slices of potatoes with a greasy, gloppy sauce made of milk, butter, and flour. There were usually inedible lumps of flour in it. I loved my mom, but I hated her potato dish. Even Rombauer and Becker's recipe has flour in it. So I think it's maybe the flour I don't like.

To be fair, regardless of what you call it, this isn't a dish I could eat weekly... or even monthly. I tend to avoid recipes that call for any more than a half cup of cream in the ingredient list. But every once in awhile, you just have to indulge.
Steve Kroll is offline   Reply With Quote
Old 05-17-2012, 01:25 PM   #32
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
Thats it Steve, its more of a once in a while treat dish really, its ages since I had it.

In our chippies (chip shops) we used to be able to buy Scallops - which was thinly sliced potatoes in batter. Smashing. No idea if they still do them as I never go to the chippy these days!
Gravy Queen is offline   Reply With Quote
Old 05-17-2012, 02:05 PM   #33
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
I'm going to try this, but with the changes I'll make, it won't be Dauphinoise. I can't pronounce that anyway!

I've got a bunch of little red potatoes, evaporated milk, and plenty of garlic. Also, I can't imagine making this without onions, so I'll use my slicer thingy to alternate slices of potatoes with onions.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 05-17-2012, 02:38 PM   #34
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Quote:
Originally Posted by Steve Kroll View Post
Even Rombauer and Becker's recipe has flour in it. So I think it's maybe the flour I don't like.
Sorry to disagree, I was updating my own recipe putting it in print a few months ago and I researched Rombauer & Becker's scalloped potato recipe and compared it to mine. Neither uses flour. I can't even imagine what purpose flour would serve in scalloped potatoes.

However I know right now that my recipe uses too much cream for your tastes, although I use 50:50 cream:milk.
Greg Who Cooks is offline   Reply With Quote
Old 05-17-2012, 02:41 PM   #35
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
Starchy! I'm not sure why on earth you'd use a waxy potato when Pommes Dauphinoise uses mashed potatoes which are usually made with starchy potatoes.

EDIT: Whoops I totally got Pommes Dauphinoise and Pommes Dauphine mixed up for a minute!

For Dauphinoise use WAXY
For Dauphine use STARCHY
no mayonnaise is offline   Reply With Quote
Old 05-17-2012, 02:45 PM   #36
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,259
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Gourmet Greg View Post
Sorry to disagree, I was updating my own recipe putting it in print a few months ago and I researched Rombauer & Becker's scalloped potato recipe and compared it to mine. Neither uses flour. I can't even imagine what purpose flour would serve in scalloped potatoes.

However I know right now that my recipe uses too much cream for your tastes, although I use 50:50 cream:milk.
Which edition of Joy of Cooking are you looking in Greg? My 1975 edition lists two recipes for scalloped potatoes. One uses flour and the other uses condensed mushroom or celery soup.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-17-2012, 05:13 PM   #37
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Well I guess if I really want the answer I'll have to do some research. I've owned at least three editions of Joy of Cooking, and my latest is a really nice recent edition--except it's with all the rest of my cookbooks in storage. The book I looked at several weeks ago was at the public library (because it was easier than getting to my own copy) and I don't recall which edition. So maybe the best answer would be I don't know. Joy of Cooking was my main cookbook for a couple of decades, along with the Sunset cookbooks which probably many people remember. And then they invented the Internet...

The recipe I'm referring to definitely didn't have any canned soup. I'm just curious. What would be the reason for anybody adding flour to scalloped potatoes?
Greg Who Cooks is offline   Reply With Quote
Old 05-17-2012, 05:24 PM   #38
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,976
Quote:
Originally Posted by Gourmet Greg View Post
...I'm just curious. What would be the reason for anybody adding flour to scalloped potatoes?

As a thickener.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-17-2012, 05:42 PM   #39
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
But... But... But... My recipe (very similar to Joy of Cooking) already has nice, thick, creamy, cheesy sauce. Get it right and the sauce is thick and the tops are nicely browned. There's no need for flour, just the right amount of liquid at the beginning and the right amount of cooking does it all.

But of course, accepting reality, some people may think it needs flour.
Greg Who Cooks is offline   Reply With Quote
Old 05-17-2012, 06:52 PM   #40
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,976
I think part of the logic was that a white sauce wasn't as fattening as heavy cream and butter.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
potatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.