Potatoes Dauphinoise recipe

[geordy]

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Dec 18, 2010 21:31:22 GMT -5 Happygoin said:

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! ""

Now I see Happy...I thought I had been eating/having defective scalloped potatoes!

Denise..scalloped are sort of a pedestrian/everyday version of Dauphinoise...thinly sliced spuds baked with milk and butter. a bit of flour,s & p, dash of nutmeg, with a nice golden brown top! My Mother's did not include cheese.

[Happygoin]

You're right, geordy, about the scalloped potatoes. One is apt to see them with ham at church suppers in New England. And they shouldn't have cheese in them. They'd be entirely too la-dee-da, not to mention FRENCH

Here's a question I'll throw out to the cooks here because I struggle with it: When you're cooking with friends, do you have trouble giving up or sharing control in the kitchen?

[geordy]

Dec 19, 2010 10:00:43 GMT -5 Happygoin said:

You're right, geordy, about the scalloped potatoes. One is apt to see them with ham at church suppers in New England. And they shouldn't have cheese in them. They'd be entirely too la-dee-da, not to mention FRENCH

Here's a question I'll throw out to the cooks here because I struggle with it: When you're cooking with friends, do you have trouble giving up or sharing control in the kitchen?

Absolutely Happy...there is just the "right way" aka "my way" to do things! Which I mistakenly assume everyone knows....

Not that I'm not open to new or simpler ways to do things....but some things.....

And come to think of it my Mother didn't cook with cheese much at all...just mac and cheese, grilled cheese sandwiches...don't recall much else...'specially since she didn't do "ethnic".......

[Happygoin]

...and in her day, French was ethnic.

[geordy]

Beyond ethnic!!!!!!!!!!!!!!!!

[janetnj]

Happy - I don't cook that frequently. I have a good friend who is a GREAT cook. We get along quite well most of the time, but when she's cooking I've learned to do things like set the table, wash dishes, keep my goddaughter amused, etc. Seems I can't do anything cooking-wise quite right.

But it's all worth it. The meals are always great and I always go home with leftovers.

[Happygoin]

Oh good. I feel better now. I was afraid I was the only one who did that...thanks Janet

[Jody]

I don't like anybody in the kitchen when I'm cooking. I can do it faster myself. Now after dinner they are more than welcome to clean up

[sunshine817]

I *usually* prefer to just do it myself, but a couple of week ago when we had the blizzard, we went from just the kiddo and myself for dinner, when we thought hubby would be staying with friends close to work, to SEVEN for dinner, one staying with us, and no one who was going to get anything but a cold, stale sandwich out of a vending machine if I didn't feed them.

Fortunately, I'd decided to splurge the day before on a chicken quite a lot bigger than what I'd usually buy for just us....so it was a little light on the protein, but enough to go around. I made an extra-large pan of roasted veg and a huge pot of mashed potatoes to pad things a little, and so we made do. Some sliced apples and dried cranberries simmered in a little orange juice and Cointreau made a nice dessert when spooned over a little vanilla ice cream.

One of my closest friends, who is here regularly and so knows where everything is in my kitchen, kicked off her heels and dived into the fray to help me get dinner on the table with no prior notice and no solid plans.

THAT was worth its weight in gold that night.

[phread]

I don't know if the original question was answered, but no, you can't exchange creme fraiche for the heavy cream and still get that mellow, creamy, comfort food flavor of a true dauphinoise.

We had Christmas dinner just last night. We did foie gras eclairs from Stohrer, followed by a seafood platter and the dwarf christmas cake from the Bon Marche.

[Happygoin]

Phread, can you describe the foie gras éclairs? Never heard of 'em...they sound interesting.

[Jody]

You beat me to it, Happy!!!

[georgeleitch]

For all the folk who said that French food was classified as ethnic in days of yore. My late Dad always called it "foreign muck" which covered everything from Albanian to Zululand food. Garlic was "what's that awful smell?"and one of his favourite observations was " them furriners can teach us a lot of things but we can teach them all about breakfasts" as he tucked into his bacon and eggs.Oh, and wine was "fur wee boys and auld wimmen?" and every one should drink whisky either neat or with water and stay away from all"foreign muck"

Ah for the days when we had an Empire.

[Penny]

Did some simple research from a couple of cooking/recipe sites.

I also always heard/thought that the difference between scalloped and au gratin was cheese. Also have seen version that show au gratin with bread crumb topping. My French dictionary definition of gratin is "cheese topping"

LOL am probably got the idea of a difference from Betty Crocker boxed potato mixes names, but give me homemade any time.

However when I searched using scalloped potatoes as my criteria almost all recipes included cheese.

so here are the ingredients for three different version of sliced potatoes baked in a sauce.


Au Gratin Potatoes
4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 shredded cheddar cheese

Potato Gratin Dauphinoise
• 6 cups thinly sliced potatoes
• 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 (about 3½ ounces)
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon grated nutmeg
• 2½ pounds Yukon Gold potatoes, peeled, thinly sliced, rinsed, and patted dry

Scalloped Potatoes
• 1/3 cup chopped onion
• 5 tablespoons butter or margarine
• 5 tablespoons all-purpose flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 5 cups milk

Whatever you call it it all sounds good.

One of my favorite dishes is Scalloped Potatoes with Pork chops. Which I do not cook often because I make an utter pig out of myself.

[geordy]

Dec 20, 2010 16:03:31 GMT -5 Jody said:

You beat me to it, Happy!!!

Ditto...couldn't get to it at work! Very intrigued! And Phread..why was "Christmas dinner" so early??? Who's going where??

Good research Penny....we often had scalloped with meatloaf! Or liver......
Found this:

www.nytimes.com/indexes/2008/12/07/style/t/index.html#pageName=07eclairs

Also some mentions of Stohrers but no photos.

[mossie]

George---I think my father went to the same school.
And Penny----if pigs have 13 ribs a side like us, you are a real hog. ;D ;D

[Truffaut]

Turkey, stuffing, gravy, cranberries, sweet potatoes, mashed potatoes, butternut squash, peas, broccoli, fruit salad, pecan pie. Nothing very original, but it's what the people demand!

[phread]

Happy & Jody - The eclairs are slices of foie gras in a choux pastry with a fig confiture spread on top where the icing would normally be.

Truffaut - any way you could send an extra pecan pie this way? I LOVE pecan pie and I miss pecan pie. Yum!

[Happygoin]

OH WOWSER!! Those sound horrible!!

[sunshine817]

Phread -- G. Detou (58, rue Tiquetonne, Mo Etienne Marcel) has fantastic pecans from the US for 8.95E per 500g -- more than enough for a pie (big meaty chunks, and a lot of complete halves).

Thanksgiving (20 rue St Paul, Mo St Paul) carries dark Karo -- a big, honking 6,95 for a 16-oz bottle, but it's there.

My pecan pie disappeared in about 30 seconds at Thanksgiving dinner (chez moi, not the resto).

***

Oh yes -- I saw today mention that Epicerie Bruno, at 30, rue Tiquetonne, carries ancho and chipotle peppers. And MASA. Woohoo. I smell a shopping trip in the works.