omg - why have I never made dauphinoise potatoes.....

[satc2bringiton]

.... until today!

They are soooooo good - I am addicted

Yummy, aren't they?!

Not something I eat any more, as I'm low carbing, but you can also make the same dish using celeriac, and it's also lovely!

Oooh, I love them too. Dont make them much myself either. Heard they're not very low cal - dont know why - all that cream and potatoes

They are delicious aren't they!

The only reason I don't make them more often (apart from the obvious calorie laden reason) is that I am by far too lazy to do all the parboiling in milk etc and associated washing up - I do a lovely Nigella version from her Feast book...mmmmmmm

i do milky potatoes - use milk instead of cream - which is nice and more healthy. parboiling???? I just slice them, add milk and dollop with marg. you can use stock instead as the liquid. another favourite if i'm rushed and can't be bothered to peel is to cut pots into wedges, sprinkle with paprika and olive oil and roast - turning a few times.

I do the potato slices in stock quite a lot. Boulangerie potatoes I think they are called. Really yummy especially if you roast a leg of lamb directly over them so the meat juices run into them.

add lots of garlic, too - they're amazing

I put some ground cinnamon in my dauphinoise (which are never parboiled ), it tastes divine, especially with roast ham.

It's one of my weekly dishes, with cream, garlic, big dollop of grated cheese and splash of white wine .

what are they?

anyone want to link a good fooproof easy recipe?

Nigel Slater's is the best, but can't find it. Add cinnamon though.

Quite a good recipe [[http://www.bbcgoodfood.com/recipes/1096/potatoes-dauphinoise HERE] Slarty

Aaaarrrggghhh - HERE

I always use nutmeg not cinnamon. Even my french friends love my dauphinoise potatoes (which incidentally aren't parboiled, just cooked for ages !!!) , mind you, I still manage to burn pasta (I always boil it dry) !!!

I've never made tehm

We had them yesterday! Dead easy and always good with a roast.

I once left instuctions for dh to make them, potatoes, butter, garlic - one clove, double cream, salt.

He followed the instuctions to the letter - put garlic in AND one clove - as in, spice clove. Nobody realised till a child spat the clove out!

!

I didn't follow a recipe, but this is what I did

• sliced potatoes thinly with my slicer
• blanched them in boiling water for 2 mins
• layered the bottom of a dish and put a bit of double cream on top, then grated cheese
• repeated about 3 times
• baked for 30 mins

I only used 50ml of cream and hardly and cheese, so don't feel too guilty

I made these recently for the first time too (with garlic) and they were delicious - but not good if you are trying to keep to low cholesterol meals!

I never blanch! - too much faffing, just cook for plenty of time in the oven.

i just slice pots thinly put into roasting tin, almost cover with milk and dollop some butter on top. cook in over till soft - 1 hour or so. or you can replace milk with stock. not proper recipe but taste good and healthy. think i might try adding garlic. i have put chopped onions in before which is nice