Potato! (Gratin, dauphinoise, boulangère)

[Slightyamusedandsilly]

I LOVE potato dauphinoise, boulangère, or any other variation. Absolutely obsessed.

Four issues though:
1 I'm a useless cook.
2 And I don't like them OVERLY rich and creamy.
3 I like to add onions.
4 I'd also like to cook them in the air fryer (can start off in the microwave if necessary).

PLEASE PLEASE help me out with recipes and instructions? I've tried and tried and mine are never good and TBH are often barely edible.

Most of those aren’t really air fryer suitable, I’m afraid. Have you tried parmentiere?I’ll find a recipe. And can I recomend Poppycooks on TicToc? Loads of spuds there!

OK, thank you. For a failure proof recipe I'll put them in the oven! I'll do a lot to get my fix.

https://www.bbcgoodfood.com/recipes/parmentier-potatoes

https://www.theguardian.com/lifeandstyle/2010/apr/18/gratin-dauphinoise-classic-nigel-slater?CMP=Share_iOSApp_Other

How can they be barely edible? There's lots of chat about the type of potatoes, rinsing them, the cream, the garlic etc etc etc but ultimately if you are using potatoes and cream and bunging them in the oven, how bad can they be? Are you not leaving them long enough? FWIW I use Delia's recipe but tend to guess the measurements.

Also fondant potatoes are delicious and very bad for you.

Gratin and Dauphinoise are deliberately creamy. Boulangiere is stock, onions and garlic so perfect for you.
Delia does Lamb with Boulangiere potatoes which is epic in How to Cook, it's not available on line but this is similar www.bbcgoodfood.com/recipes/garlic-herb-roast-lamb-boulangere-potatoes

Delia's dauphinoise mixes milk and cream so it's not so heavy, but still good. Definitely more than 1.5 hours in the oven though.

Try this https://www.bbc.co.uk/food/recipes/lyonnaise_potatoes_55721

My dauphinois
1.5lb Maris Piper or King Edwards, peeled, thinly sliced and soaked in cold water for an hour or two
Butter a round casserole
Layer of spuds, sprinkle of garlic, twist of pepper, light pinch of salt, light dot of butter
Repeat until 1.5 cm from the top
Pour over slowly about 3/4 to 1 pint of single cream
Bung in oven for 90 minutes, take lid off for final 15.

My boulangerie
Potatoes as above
1.5 large, finely sliced onions
Butter the casserole
Layer as above spud, onion, salt pepper, garlic
Pour over 3/4 to 1 pint chicken stock (or veg stock)

My Italian potatoes
Maris Piper or King Edwards
1/2" slices - soaked in cold water
Arrange, flat and slightly overlapping in a baking dish brushed generously with olive oil
Drizzle with olive oil
Twist over black pepper
Sprinkle over a little good salt
Sprinkle over organo
Sprinkle over parmesan
Bung in a hottish oven for about an hour

They all take forever in the oven is what I’ve learned.

Saying that, Nigella does a quick gratin where she par boils the potatoes in the milk/cream mixture and then finishes in the oven. No nice layers but a lot quicker.

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

Boulanger is so easy.

I just use onions and potato and garlic powder. Make some vegan bouillion mixed with milk and pour it on the layers of thin potatoes/onions, and put butter on the top. Season each layer first.

Cover in foil and cook on a low oven for about two hours.

Sorry I don't have an air fryer!

I've had this airfryer recipe saved on Pinterest for a while but yet to make. It looked simple enough, if American.

^https://airfryingfoodie.com/cheesy-air-fryer-scalloped-potatoes/^

Delia's Boulangere are fool proof

https://www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/11/how-cook-perfect-gratin-dauphinois?CMP=Share_iOSApp_Other

Love potatoes, thanks for the tips.

I can make these. Done them before. My roasties are also fab.

But the layered bakes I'm crap at.

I think maybe oven too high and not leaving them long enough. But also, since I don't like them overly rich. Also although in my time I've done a lot of cooking, I'm quite out of practise now. And other than the stuff I'm very familiar with (hence roasties are good), I feel like I've lost my touch.

I hadn't thought of trying Delia. She used to be my go-to when I was 20ish and hadn't got a clue, so maybe I need to go back to her.

But I'm definitely going through all of the recipes everyone has posted. If I get a successful outcome, I'll post a photograph.

Thank you so much 😘😍

Delia.

What dish are you using for the layered recipes? I use a Pyrex one - I tried with a pottery one and they never seemed to soften fully.

Good point! I don't have pyrex anymore. I'll get one. Thanks!

God I love dauphinoise. The richer the better for me but Delia mixes the cream and milk so that might help? Also I never put the 'flecks of butter' on the top. Off limits for me these days either way so I'm looking forward to drooling over your photo!

Delia's dauphinoise is on gas mark 2....

definitely Delia's for foolproof boulangère.

adapt to your preference @Slightyamusedandsilly

e.g. I don't use onions nor rosemary but I do add garlic, also thinly slice your potatoes to cook more quickly usually takes ~ 30mins (you don't even have to peel your tatties, adds to the rustic nature 😉)

Soooooooooooo I made Delia's boulangere. And I promise I was going to take a photograph. Except I couldn't find my phone! And they looked so delicious that I didn't have the patience to wait.

I'd halved the amounts BUT forgot to halve the amount of fluids, but so fool proof is Saint Delia that it worked anyway. They were definitely the most successful version I've ever made.

I would say though, that despite adding some garlic, they were a little bland. BUT that is easily rectified. Next time I'll add a little more onion & garlic and a little more stock to add to the flavour as well.

So thank you all for your suggestions! I'm very happy to have finally managed it.