Leek and Potato Boulangere… pre-cook the potatoes?

[IamEarthymama]

Ever since I first made Lancashire Hotpot and the potatoes didn’t cook through and my attempt at dauphinois had rock hard spuds I pre-cook potatoes for gratins and recipes like this.

However, every recipe I see suggests that the potatoes are introduced raw.

is it me?
is it my potatoes?

I know it isn’t important in the scheme of things and I am not planning to try again and risk the resigned gaze of my wife as I try to rescue my boulangere!

Tell my your secrets?

We want soft spuds

The spuds really need to be wafer-thin; do you use a mandolin?
I use raw spuds for boulangère as they cook in liquid, but I always gently heat the slices for dauphinoise in cream on the hob for a few minutes. No scientific reason for this, it just works for me.
I also use floury rather than waxy spuds.

I do have a mandolin, hidden away n the cupboard!
I will get it out tomorrow and buy some floury potatoes too.

Every now and again I feel that I have failed!! ☺️

@IamEarthymama Sorry, I didn't mean to make you feel like that.😢

You could tell your DW that al dente potatoes are the latest thing on MN, & a very practical solution to the cost of fuel crisis.

Boulangère potatoes takes ages to make so precook the potatoes! Peel, slice (any thickness) and microwave for 3-4 minutes. When cooked through and cool enough use as recipe suggests, add seasoning, stock etc and dot with butter same as for a hotpot before they go in the oven. Saves a good half hour of oven time!