I've made numerous amounts of gratin dishes of dauphinoise potatoes and while I've liked many, I don't consider the dish one I've truly mastered. I started thinking about the dish after going to a dinner last night at a great little French bistro in Philadelphia who's dauphinoise potatoes were sublime.
Anyway, I've been looking at my cook books and found at least 1 thing I need to change according to most and that's not rinsing the potatoes after slicing. It seams the retained starch helps with thickening which makes sense and with texture. As far as some other variables...cream vs milk, cheese or not, types of cheeses, boiling the potatoes in the cream or milk, or not before baking, I've messed with all of them.
I'd be very appreciative of hearing how you do your dauphinoise, thanks.
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