Over with cream, cheese, garlic and nutmeg for a quick version. I cut raw potatoes into thin slices, clean, leave to soak in water overnight (for no other reason than I like to get things ready the night before), then next day, drain the water, arrange the potatoes a bit, pour double cream over, cook in a low oven (about 120) for about three hours and they are perfect.I may try some of the other versions on this thread now. Is this year the worst year of your life? By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. © 2020 CHOWHOUND, A RED VENTURES COMPANY. Stored them in cold water until 6 p.m. I think single cream has a slight tendency to split more than double. Potato Dauphinoise This is a really quick and easy way to make Dauphinoise. Why oh why does my dauphinoise curdle everytime?I dream of tender potato with a creamy unctuous sauce but I have flaccid looking slivers in grainy watery liquid.Bleurgh.Todays recipe was simply potatoes, garlic, onion, milk but I've tried cream with the same result.Please tell me where I am getting it wrong.
AIBU.
Last night I made my first potato gratin. Layered Gruyere cheese and parmigiana reggiono, added potatoes, cheeses and final cup of half and half. Well, I make a much simpler version than anyone else on this thread. Here's what I did, and I need some critique to figure out where I went wrong. ALL RIGHTS RESERVED. Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked. I'm wondering if the long soak in the water did something to change the chemistry of the potato slices. So I lowered the temperature back to 350 and baked for 30 minutes more with the top off. Baked covered for 1 hour at 350. Started out with old russet potatoes that were stored in the fridge. Layered half in the dish, added 1 cup half and half. A. Scalloped or au gratin potatoes are so simple. I once had a tip from a venerable cook that one should not soak the potatoes before parboiling as one might do normally, as for this recipe the starch is needed to bind the creamy sauce and stop it splitting.I also do a sort of cheat's version and it's immeasurably improved my Dauphinois: boil sliced potatoes until cooked or nearly so, layer the potato in ramekins with grated cheese, pour in half and half double cream and milk to nearly the top of the ramekin (pour it down the sides as it were and it finds its own level) - finish with a few nice-shaped slices topped with a little grated cheese and bake for 30 mins or so till golden and bubbling.
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