Gravy Queen
Head Chef
Do you favour waxy or floury for this receep?
The one I linked above calls for Russets.Not ONE doesn't call for waxy or "boiling" potatoes.
roosters,mid way between waxy & floury & great flavourDo you favour waxy or floury for this receep?
Okay, I'm totally confused. What recipe?
Okay, I'm totally confused. What recipe?
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
A recipe for the thread title dish. No actual recipe posted.
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.
ieat learns to make dauphinoise potatoes - YouTube