Need a better recipe for dauphinoise potatoes?
When I make this dish and serve it I always seem to end up with a wet mess that slides off all over the plate. I recently had the same dish in a restaurant and it all stayed together, in fact you could have almost carved it it was so well formed. Maybe I’m putting too much cream in? Anyway does anyone have a good recipe for this dish that tastes delicious and stays trogether when served. Thanks
I’d appreciate a recipe someone has tried themselves, not just a cut and paste from recipe websites…
The recipe I use isn’t the standard one, it’s one that I learned in France when I worked there. It uses half a pint of milk, 2oz grated cheese, seasoning and an egg, with a couple of pounds of potatoes.
Whatever recipe you use, it can be hard to get right. This is nothing to do with the recipe, but caused by the potatoes. If they are too acid, they make the milk or cream separate and you get the wet mess you describe. The best suggestion I have found is to blanch the potatoes in boiling water for a couple of minutes first. You might try experimenting with different varieties of potatoes and seeing what happens.
Good luck!
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