potato dauphinoise

I've been trying for some time now to make the perfect dauphinoise potatoes and only manage erratically, and by that i mean just rich enough, not too rich, with the potatoes soft but not over-cooked soft, moist and not dry.

firstly let me just say all my experiments have been with layered slice potatoes, King Edwards I think, the ones you usually use for roasting.

We've tried using a deep dish (ones in the middle don't cook without the outsie ones drying out), a shallow dish (dries out), we've tried using just cream (too rich), just milk (too watery), a combination of 50/50 2/3/1/3 etc. etc. Nothing so far has really worked.We've tried using some cheese as well, doesn't seem to make much diferece except to the texture.

So, can anyone tell me the best way of making them?

Reply 1

sauce

admit defeat and buy some :teeth:

i joke , i joke ^-^ but maybe look at the tesco ready meal and take a sneeky peak in the ingredients ;D?

Reply 2

ellabella

i'll ask my mum, shes like the potato dauphinoise goddess

Reply 3

ellabella

she says:

-cook slowly at gas mark 3 (low temp) in shallow dish covered with foil, as it cooks liquid comes up
-cover dish with foil until last half hour
-no cheese
-half and half creme fraiche and milk
-wash the thinly sliced potatoes and dry them before cooking

she says the most important thing was the foil

she says "it's delicous with pidgeon in chcolate sauce, seriously" (i'm vegetarian so ewwwww but i beleive her)

also a point of my own - if it dries out cant you add more fluid?

Reply 4

cameleon

i have cooked this dish a thousand times (was chalet host). Use half cream half milk. Foil is a good idea to stop the top pots that arent covered from burning. Also a few knobs of butter on top helps this. Plenty of salt and papper little nutmeg. Make sure pots are cut as thin as possible too like crisps. Ps. if it does go too brown on top just take the first layer of pots off hehe :redface:

Reply 5

Spike4848

Lilian, do you live on the foodie forum, I swear to god your always on here

ella, thank you excessively, that was extremely useful. Problem with adding more fluid is that it tends to dry out towards the end of cooking, so that when you add the fluid it's not actually in for long enough to cook properly.
Piegon in chocolate sauce sounds like an amazing idea. gunno have to try that

and thank you camelon, I might well add some butter to ella's recipe. And i'll make sure the pototoes are extra thin.
Thanks a lot guys! i'll make em sometime soon and tell you how it goes.

Reply 6

ellabella

you're welcome spike!

Reply 7

love2learn

I want some now :p:

Reply 8

gracie88

i love potato, i can make good roasties, wedgies, roasted new potatoes which are seasoned. I am yet to master dauphinoise but i shall try as this thread has inspired me.

Reply 9

ellabella

my mum will be delighted at your comment, thank you for the positive rep

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