Potato Duphoinnaise (sp)
16 February 2007, 08:30 AM
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Potato Duphoinnaise (sp)
Poor speeling probably but got some friends coming over tomorrow and fancy giving it a go.
Anyone know how to make it?
Anyone know how to make it?
16 February 2007, 08:34 AM
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16 February 2007, 08:38 AM
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...waits for clot to put cream and pan, turn up heat and watch it clot!!
I once got a call from someone making a large quantity of ice cream - a dozen eggs and two pints of cream. "Is there anything you can do if it curdles?"
Yes, serve it on toast with a sprinkling of cheese and black pepper
I once got a call from someone making a large quantity of ice cream - a dozen eggs and two pints of cream. "Is there anything you can do if it curdles?"
Yes, serve it on toast with a sprinkling of cheese and black pepper
16 February 2007, 10:17 AM
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16 February 2007, 12:40 PM
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Not the best recipe IMHO. I do the following for 2 people:-
1. Peel and slice potatoes
2. Add 50:50 milk and double cream to a pan to just cover potato slices.
3. Add fair amount of salt to taste (about pile in your hand roughly size of a 2p) and some pepper
4. Bring to boil
5. Pour the lot into an overproof dish
6. Cover with tin foil and bake in low oven for 30 mins (say gas mark 5). Best to put the dish on a tray as well, sometimes the liquid bubbles over.
7. Remove tin foil, and sprinkle grated gruyere or cheddar on top to completely cover whole dish
8. Continue baking for another 30 mins, no tin foil.
Serve.
1. Peel and slice potatoes
2. Add 50:50 milk and double cream to a pan to just cover potato slices.
3. Add fair amount of salt to taste (about pile in your hand roughly size of a 2p) and some pepper
4. Bring to boil
5. Pour the lot into an overproof dish
6. Cover with tin foil and bake in low oven for 30 mins (say gas mark 5). Best to put the dish on a tray as well, sometimes the liquid bubbles over.
7. Remove tin foil, and sprinkle grated gruyere or cheddar on top to completely cover whole dish
8. Continue baking for another 30 mins, no tin foil.
Serve.
16 February 2007, 01:07 PM
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16 February 2007, 07:06 PM
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Not the best recipe IMHO. I do the following for 2 people:-
1. Peel and slice potatoes
2. Add 50:50 milk and double cream to a pan to just cover potato slices.
3. Add fair amount of salt to taste (about pile in your hand roughly size of a 2p) and some pepper
4. Bring to boil
5. Pour the lot into an overproof dish
6. Cover with tin foil and bake in low oven for 30 mins (say gas mark 5). Best to put the dish on a tray as well, sometimes the liquid bubbles over.
7. Remove tin foil, and sprinkle grated gruyere or cheddar on top to completely cover whole dish
8. Continue baking for another 30 mins, no tin foil.
Serve.
1. Peel and slice potatoes
2. Add 50:50 milk and double cream to a pan to just cover potato slices.
3. Add fair amount of salt to taste (about pile in your hand roughly size of a 2p) and some pepper
4. Bring to boil
5. Pour the lot into an overproof dish
6. Cover with tin foil and bake in low oven for 30 mins (say gas mark 5). Best to put the dish on a tray as well, sometimes the liquid bubbles over.
7. Remove tin foil, and sprinkle grated gruyere or cheddar on top to completely cover whole dish
8. Continue baking for another 30 mins, no tin foil.
Serve.
Chip
18 February 2007, 12:57 PM
#12
Not the best recipe IMHO. I do the following for 2 people:-
1. Peel and slice potatoes
2. Add 50:50 milk and double cream to a pan to just cover potato slices.
3. Add fair amount of salt to taste (about pile in your hand roughly size of a 2p) and some pepper
4. Bring to boil
5. Pour the lot into an overproof dish
6. Cover with tin foil and bake in low oven for 30 mins (say gas mark 5). Best to put the dish on a tray as well, sometimes the liquid bubbles over.
7. Remove tin foil, and sprinkle grated gruyere or cheddar on top to completely cover whole dish
8. Continue baking for another 30 mins, no tin foil.
Serve.
1. Peel and slice potatoes
2. Add 50:50 milk and double cream to a pan to just cover potato slices.
3. Add fair amount of salt to taste (about pile in your hand roughly size of a 2p) and some pepper
4. Bring to boil
5. Pour the lot into an overproof dish
6. Cover with tin foil and bake in low oven for 30 mins (say gas mark 5). Best to put the dish on a tray as well, sometimes the liquid bubbles over.
7. Remove tin foil, and sprinkle grated gruyere or cheddar on top to completely cover whole dish
8. Continue baking for another 30 mins, no tin foil.
Serve.
Alcazar
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