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Post by janetnj on Dec 17, 2010 17:34:47 GMT -5
I'm hosting Christmas dinner this year and want to make potatoes dauphinoise for the first time. I found this recipe online. I know there are some great cooks on OPF, so I'm posting it to get your thoughts. Could I substitute creme fraiche for the heavy cream?
•1 garlic clove, halved
•2 tablespoons butter
•1½ cups whole milk or half-and-half
•1½ cups heavy cream
•1 egg
•1 cup shredded Emmenthaler, Gruyère, or Comté cheese •1½ teaspoons salt
•½ teaspoon freshly ground black pepper
•¼ teaspoon grated nutmeg
•2½ pounds Yukon Gold potatoes, peeled, thinly sliced, rinsed, patted dry
PREFERRED CLAY POT: A 9- x 12-inch gratin or shallow baking dish (10- to 12-cup capacity)
1.Preheat the oven to 350°F. Rub the inside of the gratin with the garlic clove. Use 1 tablespoon of the butter to grease the dish.
2.Heat the milk and 3/4 of the cream in a large conventional saucepan until bubbles just begin to appear around the edge of the pan.
3.In a medium bowl, beat the egg lightly. Gradually whisk in the hot creamy milk in a thin stream to temper the egg. Add 3/4 cup of the cheese, return to the saucepan, and cook over medium heat, stirring, for 3 to 4 minutes to melt the cheese. Season with salt, pepper, and nutmeg.
4.Add the potato slices to the sauce and stir to coat. Transfer to the buttered gratin and spread out in an even layer. Sprinkle the remaining 3/4 cup cheese on top and dot with the remaining 1 tablespoon butter. Set in the oven. Raise the heat to 400°F and bake for 1 hour.
5.Transfer the gratin to a wooden surface or folded towel to prevent cracking; let cool for 15 minutes. Loosen the sides of the gratin with a flat knife and, brush the top of the gratin with the remaining 3/4 cup heavy cream. Return the baking dish to the oven to bake for 15 minutes. Turn off the heat and let the gratin finish browning in the receding heat for 30 minutes longer.
It's fattening, but my motto is calories don't count on holidays.
Thanks!
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Post by geordy on Dec 17, 2010 18:08:34 GMT -5
Janet, No expert on this dish (except eating it! ;D) so I'll leave the critique to others but exalt you for putting it in your menu!  *: What's the rest and what time is dinner?  ;D |
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Post by Happygoin on Dec 17, 2010 19:43:16 GMT -5
Well, I must say that I don't think I've ever seen a Dauphinoise recipe with egg in it. It sounds more like a scalloped potato recipe than a classic Dauphinoise.
A classic Dauphinoise' main ingredients are only potatoes, cheese and heavy cream, plus the smaller amounts of garlic, nutmeg, butter etc. It's also baked at a higher temp, 400 degrees rather than 350. Not to say your posted recipe wouldn't be terrific; just not classic.
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Post by Jody on Dec 17, 2010 20:58:32 GMT -5
I agree with happy , I have never seen egg in a recipe and I use more butter!But I have never made that much at one time.I don't bother heating the milk/cream either.I actually use half and half
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Post by PariS on Dec 18, 2010 10:07:49 GMT -5
Janet, this is a very different method than I've seen before! Sounds interesting enough to try sometime instead of my normal recipe ( which is posted in the "French Recipes" subcategory here, at the top of the "Restaurants and Food" page). There is a discussion after the recipe that mentions substituting creme fraiche, too.
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Post by geordy on Dec 18, 2010 10:28:41 GMT -5
"( which is posted in the "French Recipes" subcategory here, at the top of the "Restaurants and Food" page). There is a discussion after the recipe that mentions substituting creme fraiche, too.[/quote]" We have got to get you a TV show girl! You sound just like the TV anchors directing folks to the links on the home page! And you've got the skills, looks, and personality! And you could do Paris segments from your" Paris base"! *there are eggs in scalloped potatoes??  |
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Post by janetnj on Dec 18, 2010 10:46:24 GMT -5
Thanks everyone for your replies. Funny - I figured a more elaborate recipe would be more authentic. See how much I know. Sad, considering my mom was a home ec teacher. Geordy - you're welcome to come to dinner but I think you'd have a better meal at Annette's, Jody's or Happy's house. The rest of the menu is: Appetizers: Crudites, Fois gras, Terrine de Caille au Cassis Main course: Garlic-herb pork tenderloin, potatoes dauphinoise, vegetable TBD, homemade bread. Dessert: Creme de menthe parfaits, homemade Christmas cookies Wine: Mix of French and NY State, to celebrate my move this year Dinner around 4. All are welcome! |
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Post by Jody on Dec 18, 2010 11:07:27 GMT -5
home made bread....you've got me beat!! I am not a very good baker
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Post by geordy on Dec 18, 2010 11:22:00 GMT -5
Sounds delicious Janet...and since at this late date travel arrangements to CA, FLA, or even Mass are probably problematic..you are it! ;D and even that is iffy!!!(w/o a car) But seriously I'll be heading to bros in NJ(the house we grew up in) and preparing traditional roast turkey, sage bread stuffing, gravy made with the pan juices(an 18 pounder at least so no stock needed!) mashed potatoes, mashed rutabaga, cauliflower, cranberry sauce. babka(store bought! :  , white onions, pickles and olives, assorted cookies and probably pumpkin pie. In other words....Thanksgiving! But since we go out now for T-day it is the only time we get the full meal we had for both Holidays growing up! I'd love to incorporate some French stuff or other variations but there is just too much to do and I don't get there until Christmas Eve...when we put up the tree! (Polish tradition!  ) |
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Post by PariS on Dec 18, 2010 12:22:42 GMT -5
"( which is posted in the "French Recipes" subcategory here, at the top of the "Restaurants and Food" page). There is a discussion after the recipe that mentions substituting creme fraiche, too. We have got to get you a TV show girl! You sound just like the TV anchors directing folks to the links on the home page! And you've got the skills, looks, and personality! And you could do Paris segments from your" Paris base HA HA...very funny!   (but thanks for the compliment!) Here's the link Janet-- www.ourparisforum.com/index.cgi?board=recipes&action=display&thread=1525I would have posted it earlier, but I was on my iPad and I don't know how to do that on there (which goes to show I am not smart enough for my own TV show! LOL) Everyone's menus sound great! I've got 27 coming for dinner tomorrow, but all I'm doing is the ham and a fruit bouquet! Christmas day dinner with the fam will be prime rib this year. I tried out a new potato recipe* 2 nights ago as a possibility, but I think potatoes Dauphinoise sounds better right now!  * Tried the rosemary roasted potatoes shown on Ina Garten's new London episode--they were good, and very pretty, but not wonderful enough for Christmas dinner! We need some cream!  |
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Post by Jody on Dec 18, 2010 15:07:07 GMT -5
Our tree doesn't go up until Christmas Eve either, geordy and we are not Polish but rather English -Irish!
Dinner here will be a big prime rib with lots of Yorkshire pudding, brussel sprouts with chestnuts, balsamic onions maybe roasted potatoes. I don't need them with YP but my guest might expect them.I'll use those little golf ball sized ones with rosemary. I was going to make a whiskey and orange marmalade steamed pudding, but as I was flipping thru my recipe folder , I got stuck on sticky toffee pudding and now I want some and SOON!!
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Post by georgeleitch on Dec 18, 2010 17:35:48 GMT -5
Here. at the Leitch household we are having Christmas dinner on Christmas Eve as a change. We got tired of grazing all Christmas Eve while watching Scrooge ( Alistair Sim version) and a Christmas Story and not being able to look at the big traditional turkey dinner next day.
Appetizers will be crudites and dip, pate and smoked salmon.
dinner turkey, sausage meat and chestnut stuffing with sprouts, roast parsnips and carrots and mashed and roasted spuds.
Christmas pud
Brandy and port and Calvados.
No doubt we will all be horribly ill and will sleep all Christmas day and most of Boxing day as well.Hey, it's only once a year. Right?
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Post by geordy on Dec 18, 2010 18:41:30 GMT -5
LOL George! We also watch the Alistar Sims version as well as several others! I'm a Dickens freak and could probably recite every line...read it many times..plus all of Dickens novels. Sounds delicious...as do all..and glad to see someone else waits until Christmas Eve, Jody, for the tree! My other half is Irish..but that side of the family always had their tree up earlier...which my Irish Mother would have preferred,,,esp. the year the tree was stored in a bucket of water in the garage, froze, and Christmas Eve it was lying on the kitchen floor with my Father attacking the ice with an ice pick! And Annette..I am serious!!!!!!!!!!!!!!!!!! |
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Post by Happygoin on Dec 18, 2010 21:31:22 GMT -5
geordy...I didn't meant to imply that there are eggs in scalloped potatoes...although I can understand from my reply why you thought that. What I meant is that it sounds like the finished dish would be more like scalloped potatoes than Dauphinoise. Not that there's anything wrong with THAT...I love scalloped murphs! Reading everyone's dinner line-ups, I got thinking that we'd have a heckuva potluck if we ever held one...we have lots of good cooks on OPF! |
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Post by Shoesy on Dec 18, 2010 23:03:35 GMT -5
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Post by Darcy on Dec 18, 2010 23:46:39 GMT -5
Oh, Shoesy, I'm so glad you said that! I am not a cook, never have been, never will be.  |
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Post by Shoesy on Dec 19, 2010 1:56:38 GMT -5
Welcome to the club, Darcy ! BTW, just because I've never acquired any culinary skills, doesn't mean that I don't admire all of you who seem to be fabulous cooks. I'd also like to add the fact that I truly LOVE eating. ;D |
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Post by denise on Dec 19, 2010 4:29:39 GMT -5
Welcome to the club, Darcy ! BTW, just because I've never acquired any culinary skills, doesn't mean that I don't admire all of you who seem to be fabulous cooks. I'd also like to add the fact that I truly LOVE eating. ;D Well I also like eating, but I sometimes feel that my interest is not as good as others here. Sometimes the restaurant descriptions are overwhelming and I feel like a pleb. What is the opposite of a gourmet?....that's me!..... What are scalloped potatoes? As to cooking.....I don't consider myself to be a particularly good cook but I remarked to Michael the other day, when we go out to eat, (non Asian) it never quite tastes as good as the food we have at home, so maybe we are better cooks than we think!. We always eat out Indian, Chinese or Italian, because we are not so good at them. Although I am getting much better at Indian and Jamie Olivers Spaghetti alla puttianesca is to die for! Janetj...your menu sounds wonderful. Very clever. Annette, 27 for dinner!!!!!......that is mass catering!.... I am afraid i would do a buffet! LOL! You really should have a TV show!! But really! it is sacrilege here not to have a turkey for Christmas. unless you are vegetarian! LOL! Denise love from England |
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Post by mossie on Dec 19, 2010 4:55:18 GMT -5
As I am now chief cook and bottlewasher, I find the most difficult part is getting the d**n box open. ;D ;D M&S packaging is too good |
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Post by Jody on Dec 19, 2010 7:18:55 GMT -5
Come on Darcy, I've had your unstuffed cabbage and even asked for the recipe!
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;D
, white onions, pickles and olives, assorted cookies and probably pumpkin pie. In other words....Thanksgiving!
)
(but thanks for the compliment!)
hahahha