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What cheeses can I use with potato dauphinoise?

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  • 12-06-2014 11:44am
    #1
    rawn
    Registered Users Posts: 3,093 ✭✭✭


    All recipes suggest gruyére but it's quite expensive and I'll be making potato dauphinoise several times this week. I tried cheddar with it before but it separated (tasted good though!). I have some gouda, will that work?


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    #2
    duploelabs
    Registered Users Posts: 11,436 ✭✭✭✭duploelabs


    Post the recipe, I've never heard of cheese in a dauphinoise


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    #3
    Alun
    Registered Users Posts: 21,467 ✭✭✭✭Alun


    duploelabs wrote: »
    Post the recipe, I've never heard of cheese in a dauphinoise
    Lots of recipes on the net suggest a sprinkling of grated Gruyère on the top. A 'proper' dauphinoise doesn't have it, admittedly, but it does no harm, and in my humble opinion tastes good too. You don't want to overdo it though.


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    #4
    rawn
    Registered Users Posts: 3,093 ✭✭✭rawn


    http://www.food.com/recipe/classic-bistro-style-gratin-dauphinoise-french-gratin-potatoes-248268

    That's the recipe there. I find it quite plain with no cheese.


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    #5
    duploelabs
    Registered Users Posts: 11,436 ✭✭✭✭duploelabs


    rawn wrote: »
    http://www.food.com/recipe/classic-bistro-style-gratin-dauphinoise-french-gratin-potatoes-248268

    That's the recipe there. I find it quite plain with no cheese.

    Two points spring out on this recipe.
    The potatoes will soak up more seasoning than you'd expect (the same applies with working with beans) so you need to over compensate for this.
    Secondly, for the 5th stage, put the heat under the pan as low as possible and take as long as you can to heat up the milk/cream. The longer this process takes the more flavour you'll leech from the thyme and garlic, also think about adding some more robust herbs to it, a twig of rosemary and a bay leaf or two would be great


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    #6
    rawn
    Registered Users Posts: 3,093 ✭✭✭rawn


    duploelabs wrote: »
    Two points spring out on this recipe.
    The potatoes will soak up more seasoning than you'd expect (the same applies with working with beans) so you need to over compensate for this.
    Secondly, for the 5th stage, put the heat under the pan as low as possible and take as long as you can to heat up the milk/cream. The longer this process takes the more flavour you'll leech from the thyme and garlic, also think about adding some more robust herbs to it, a twig of rosemary and a bay leaf or two would be great

    Great advice, thanks!


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