Potatoes dauphinoise (sp?) - help/recipe needed!

[Essie3]

I want to make this. I think it's what I had in France when skiing with goat's cheese in it.

Can I use greek yoghurt instead of the double cream?

Dauphinoise is usually just potatoes, garlic and cream. No cheese is used.

Thinly slice potatoes, layer in a shallow oven proof dish, with garlic and seasoning in between the layers. Pour over cream and bake in the oven till soft. You may need to cover it with foil to stop the top burning before it's cooked through.

Sorry - no idea about quantities!

Ooh, I wonder what I had in France, then. It was lovely anyhow!

Ooooooh my god I haven't had this for aaaaaaaages and I have got yoghurt, not cream ..... [salivates and awaits someone more knowledgeable]

I know! I ordered some from Tesco and they substituted with roast potatoes in goose fat (I'm veggie) so thought I'd make it but I only have yoghurt...

I agree that dauphinoise has no cheese in it. I do it like this:

slice peeled potatos as thinly as you can.

butter a shallow dish and put in a layer of potato, season with salt and pepper and sprinkle some crushed garlic over, add another layer of potatos, and continue until the dish is nearly full.

Mix together some milk and cream (I use about 1/2 and 1/2) and puour over potatos until they are just covered. Make sure there is still some room at top of dish so they don't bubble over.

Dot some butter over the top and then bake in a hot oven until cooked (check by putting sharp knife in)

No idea about exact quantities, temps, etc. sorru

It'd be worth trying with yoghurt but I'd definitely thin it down a bit with some milk first.

As Frazzled said, but we do it on a very low heat and cook for 2 hours as the cream separates if the oven is too hot!

, I meant low oven not hot oven. I agree otherwise the cream separates and the top burns.

I cooked this last night:

Slice potatoes as thin as a £1 coin, butter shallow baking dish, put oven on at gas mark 4, put half the potatoes in the dish overlapping and season well, cover with approx half a cup of milk and double cream (bring to boil together with a halved clove of garlic and some thyme then strain and cool beforehand), add the rest of the potatoes and season, then the rest of the milk and cream, then top with grated cheese - it takes an hour/an hour and 15 mins.

Lol Frazzled!!

Problem with using yoghurt is that it will split/separate. It will taste OK, just won't look as nice.

Did you have tartiflette in France? That's made with potatoes, bacon and Reblochon cheese.

Maybe it was tertiflette then. It was potatoes thinly sliced, with goat's cheese definitely. Savoie region. I'm vegetarian but they might have omitted some bacon for me.