Daphannoise Potatoes... cooking questions!

[Overseasmom100]

So never made before...
I have double cream do I use this inly or mix with milk

Garlic infuse cream with it or rub potatoes?

Gryee cheese yes or a no!!!

Doesn’t really matter. Use whatever you have to hand.

I don’t put cheese in mine but I will use cream. I would just put minced garlic in. I also later in some very finely sliced onions.

BBC Good Food guide mrntions cooking pototoes in cream and 3 garlic cloves then remove...think might do this as or 2 as dont want it too garlicky as pots r for Sundsy lunch with roast chicken.

Parboiled potatoes, cool a bit then slice.
Layer in dish with crushed garlic and cream, grate strong cheddar on top and bake in oven until golden and lovely.

This is how I do it anyway

www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/11/how-cook-perfect-gratin-dauphinois

Personally the more garlic the better....the cream softens it.

I do half cream and half milk, infuse cream milk mix with minced garlic and a couple of sprigs of rosemary. Pour over raw thinly sliced potatoes cover with foil and cook for 35/40 mins at gas 6/7 until nearly cooked take off foil and cook for another 15 mins until totally cooked. I’ve tried cooking the potatoes in the cream/milk mix before and it’s too messy you can’t get a good looking layering system

There's as many recipes as there are varieties of potato - one with milk and cream mixed will just be less rich, but still delicious. Cheese on top if you like it, not if you don't. Same with garlic, depends on how garlicky you want it.

I like the Guardian 'how to cook the perfect' series because it explains the effects of making various changes and gives you confidence to realise that it's not necessary to slavishly follow a certain recipe because there isn't a definitive recipe and most will be nice enough.

Buy the ones from M&S, saves time and they are delicious.

www.nigella.com/recipes/creamy-potato-gratin

I use the above recipe. Quick to prepare and she makes too much fuss about cleaning the saucepan; it's really not that time-consuming.
Also it ensures you never encounter any undercooked potato (imo crunchiness is death to a dauphinoise).
It doesn't look as tidy as one done with potatoes cut with a knife or mandolin* but nobody will mind once they taste it.

*If the latter, you also have a better chance of keeping your fingertips intact with Nigella's method. Speaks the - now nearly healed - voice of experience ☹.

www.deliaonline.com/recipes/international/european/french/gratin-dauphinois

Delia has never let me down. You must slice the potatoes very thinly with either a mandolin or (quicker) the slicing disc of a food processor. The time-consuming bit is laying the potatoes in the dish.

Potatoes dauphinois does not contain cheese. If you add cheese you are making a gratin dauphinois. For the best and easiest potatoes dauphinois you will ever have...

Potatoes - as many very thinly sliced as will fit in your dish (sliced on a mandolin if you have one)
Pouring cream - enough to cover the potatoes completely
Nutmeg - grated, 1 tspn
Garlic clove - 1, peeled and lightly bashed
Seasoning

Rub the inside of your baking dish with the garlic clove. Arrange the potatoes in layers (lightly season as you go). Grate the nutmeg into the cream and pour over the potatoes. Cook in 180 fan oven for 1 hour. Allow to rest for at least 10mins before serving. Enjoy!

I also swear by the Delia version, although I do bung in about eight times as much garlic as she recommends .

I use cream with salt pepper and bayleaves, warmed on the hob before pouring over. It cuts the cooking time considerably

Oh yes and season each layer and add knob of butter

Which potatoes are best to use? Don't know what I'm doing wrong but I've had some terrible disasters in the past 😂

www.telegraph.co.uk/recipes/0/ultimate-potato-gratin-dauphinoise-recipe/?li_source=LI&li_medium=li-recommendation-widget

Well did a mix of suggestions on here and they were delicious!!!!! Really pleased.

I need to season abit more next time and perhaps bit more garlic. I added abit of gryee cheese and was gorgeous.